A few dashes of dried hot pepper flakes or ⅛ teaspoon cayenne pepper
Place fennel seeds, dried parsley, bay leaves, and peppercorns in a clean coffee mill and grind coarsely.
Place ground pork in a bowl large enough to allow for mixing. Pour kombucha over pork and sprinkle with spice mix. Add minced garlic, salt, and cayenne, if using. Mix together until spices are evenly distributed throughout the ground meat. Place meat mixture in a resealable plastic bag or a glass bowl with a tight lid and refrigerate overnight or up to 48 hours.
Use in any recipe calling for bulk Italian sausage. Cook sausage to an internal temperature of 160°F.