I grind my own fennel sausage in my KA mixer. It's way cheaper than buying pre-made italian sausage.
After grinding, I roll it into 1 lb logs and wrap the logs tightly in 2 layers of cling wrap. I then poach it in hot 160F-180F (not boiling) water for an hour or two, until it's fully cooked through. Refrigerate, or freeze for later use.
Sorry, not browned, but fully cooked and tender.
When it's time to use it, I break off small chunks and top my pizza, where the chunks will brown.