Hi Joyce! Yes, you can definitely use fresh garlic and onion instead of the powders! Just finely mince them so they mix well with the sausage. That said, I do recommend still using onion powder if you have it. It infuses into the meat a bit more evenly than fresh onion does. As for herbs, both parsley and basil work great as well as rosemary, so feel free to use whichever you prefer. Enjoy making your sausage!

That is so wonderful to hear and a very sweet compliment. Thank you so much for not only taking the time to make the cheesecake and coming back to comment. I very much appreciate this!!

This makes me so happy! Thank yo so much Kathy for taking the time to make the sub rolls. I have run out of them in my freezer and reading this makes me want them again. An Italian sub on a Friday night is so fun. Love the idea of taking them camping!

Thank you so much Delia! I very much appreciate you making the cake and taking the time to comment and rate it.

Hi Jess! I apologize for the delayed response. Since it sounds like the bread is getting a bit darker than you’d like, I would suggest tenting the loaf with foil once it’s as golden as you want. Also, you may have already tried this, but placing the bread on a lower rack or double-checking your oven temperature can help. It’s not unusual for ovens to run a bit hot. I hope these suggestions help. Happy baking!