I used the same lower fat ground pork (it was 90/10 so fairly lean) and most of the spices in the recipe on the previous page that had a bunch of spices. I suppose I should have cooked up a little outside the pizza to taste but I had guests coming over and did not have time. I left out most of the paprika because that seemed more like Portuguese sausage than Italian to me, and I only used a small pinch of red pepper flakes because our guests included several small kids. I used a mortar and pestle the lightly crush the fennel. The spice mix smelled great. Authentic? I have no idea, as it has been quite a while since I have been to Chicago. But it tasted great in the pizza, and certainly had a lot less fat than pre-made sausage. It only took a few minutes to make with ground pork.