When properly doctored, it's an order of magnitude better than 99% of the sausage I've had in even the best places.
I can attest to the quality of Craig's doctored Johnsonville sausage. If Craig had not told us (at the Texas Summit) how he modified the Johnsonville sausage, I would have thought that it was a specialty sausage that he had purchased from a butcher of specialty Italian food store. I usually buy sausage from Jimmy's in Dallas (their sausage is used by several pizzerias in the Dallas area) but it is good to know that I can easily doctor the Johnsonville sausage to make it better.
Craig, when you use the fennel seeds, do you grind, or crush or "crack" them or do you use them whole? I have used all of these methods but one has to be careful when grinding them because it is easy to overdo it and end up with too potent a flavor. Sometimes I use a blend of cracked and ground fennel seed.