I have an italian sausage recipe that is on page 2 of my Chicago thin crust pizza recipe on RDD.
This is the recipe. It's pretty standard, though the amounts of seasonings are definitely adjustable to taste:
1 lb lean ground Pork
1/2 tsp Salt
2 tsp of Fennel seed, lightly crushed
1 tsp granulated Garlic Powder (or 4 cloves of fresh garlic, crushed/minced)
1 tsp Black Pepper
1 tsp Sugar (optional, but recommended)
1/2 tsp Oregano (optional - you can also add other herbs, like Marjoram, Parsley, and Basil)
1/4 tsp Crushed Red Pepper Flakes (optional)
Combine salt and spices. Mix with ground pork until well combined. Wrap and refrigerate for 2 to 24 hours.
p.s. - feel free to take screen shots from any recipe PDF that I have up on RealDeepDish.com if you need to use it for reference.