The one's I've used are very similar to Kinga's. Unless you have tried those and didn't like it, start there. Those are for 10 pounds, so cut them in half to 5# to start with.
Fennel is the key ingredient for Italian and it helps to "toast" the fennel to get the fragrance out of it. Then grind it before you mix it in. If you like, leave a few fennel seeds whole for appearance sake. Something missing from all those is anise seed. Some like it, some do not. I find it complements the fennel. About 1/2 tsp to 1 tsp per 5# of sausage.
Alton Brown's YouTube video below is a decent primer, except I use natural casings. Nothing wrong with those at all.http://www.youtube.com/watch?v=TGTfr...eature=related
Follow this process, but use one of Kinga's recipes.