Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat the oil in a large heavy skillet. add the sausages and cook over medium heat until browned on both sides, about 10 minutes. remove sausages from pan onto papertowel. in same pan, add onions, salt, and pepper. cook until golden brown and softened, about 5 minutes. add italian seasoning, basil, and garlic. cook 2 or 3 minutes. add the tomato paste, stirring to coat the onions, then add the marsala, tomatoes, and chili flakes. stir to combine, scaping the bottom of the pan to loosen all the browned bits. bring to a simmer. cut the sausages into 1 inch pieces and add to the onion tomato mixture. stir to combine and simmer until most of the liquid has evaporated and the mixture has thickened, about 30 minutes.

Target recipe: combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. add the garlic. combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. pass the cold mixture through a meat grinder with the coarsest disc inserted. attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. when all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.