Just a quick question regarding your procedure with spices. My wife and most of my family for that matter do not enjoy biting into a whole spice such as fennel, coriander, or anise. Have you guys ever ground whole spices (maybe toast them quickly first) in a spice grinder and then use them for your sausage mix? On that same note, if someone does this, do the measurements for the spices hold out the same? For Example: In my italian sausage recipe for 10 lbs I use 3T Fennel, 2 T Anise, 2t coriander - My assumption is that if i measured the spices whole and then ground them it would be the same amount of spice and the recipe's would hold out. Thoughts????