I have been experimenting with herbs and spices in breakfast sausage. Yesterday, I made 4 pounds using fresh organic sage and lightly toasted fennel seed, allspice, fresh thyme, tellicherry black peppercorns, sea salt, onion powder and fresh garlic. The fresh sage and the fennel seeds combined make for a light aromatic after taste I have never experienced before. To crank up the heat I would toss in a fist full of the pepper of your choice. I have kids with zero tolerance to peppers, so I keep it bland? Anyway, you would not think sage and fennel would work but it does in a big way. I hope you try it!

Sounds great

IMHO, fennel is more for Italian sausage. I like some fresh ground nutmeg instead. Experimenting is fun, enjoy!

You are right! Fennel is in some Italian sausage recipes and I never googled it, but others have used sage and fennel with success. I love nutmeg as well. Also, keep in mind I lightly toasted the fennel (makes the whole house smell wonderful). Fresh sage, toasted fennel and allspice makes for a unique flavor profile that works!