i went to italy for 5 weeks for a butchering apprenticeship and the only thing we saw somewhat consistent was fennel and black pepper for an "italian" sausage. so we just shot from the hip and came up with our american version of what an "italian" sausage should taste like. We have basil, oregano, garlic, toasted fennel, and and lots of red wine. we are quite happy!
basically the same as our spicy but no chili flake. this is very kid friendly bc it has no heat!