Ok, folks, I've adjusted the recipe a bit more and now have what I consider the MOAISINA, the Mother of All Italian Sausage in North America.
Do the recipe as listed below but substitute Ancho chile powder for paprika and cayenne for the listed Ancho amount. Bump up the black pepper by about a tsp and the red pepper flakes by about a TBS. Enjoy. No, really someone make this and tell me what you think. Or come by and have some here. Whatever.
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