Italian Sausage for Pizza
Hi All, I'm in Guatemala and unable to find ground Italian sausage like is used on pizza. I can get ground pork easily, so I'd like to try making my own using ground pork. Does anyone have an easy recipe/method for how to do this? Thanks!
Here's my recipe:
1 lb. ground pork
1 TB ground fennel (or 1/2 ground and 1/2 whole)
1/2 tsp. black pepper
2 tsp. dried parsley (or 2 TB fresh)
1/4 tsp. sweet or hot paprika
1/2 tsp. table salt
1+ tsp. dried basil (or 1 TB fresh)
1/2 tsp. dried oregano (or 1/2 TB fresh)
1 scant TB garlic powder
1 tsp. sugar sweetness equivalent
1 tsp. crushed red pepper (optional)
Combine all ingredients in large bowl and mix well. Refrigerate at least one hour. Pan fry a small quantity, and correct seasonings if necessary. For pizza, pre-cook sausage before topping pizza.
RVCook, thank you so much! That's exactly what I needed. Would you by any chance have a similar recipe for "breakfast sausage" type seasonings? Again, thanks!
Here ya go:
1 1/4 lb. ground pork
1 1/2 tsp. sugar sweetness equivalent (or to taste)
3/4 tsp. salt (or to taste)
2 tsp. rubbed (ground) sage
1/2 tsp. black pepper
1/2 tsp. ground thyme
1/4 tsp. sweet paprika
1/4 tsp. ground nutmeg
1/4 tsp. garlic salt (or regular salt)
3/4 TB dried parsley (or 3 TB fresh)
Combine all ingredients in large bowl and mix well. Cover and refrigerate at least one hour. Pan fry a small quantity, and correct seasonings if necessary.
This is the recipe that I use. I prefer ground pork to turkey.
SICILIAN STYLE HOT TURKEY SAUSAGE
1 pound ground turkey or pork
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground fennel
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon granular Splenda
Combine the turkey with the remaining ingredients. Brown in a skillet; drain the grease. This will be a little dryer than commercial Italian sausage but the flavor is good. This makes enough to top 2-3 pizzas.
Per Recipe: 976 Calories; 68g Fat; 81g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
My recipe only differs from the ones above in that I use fresh garlic rather than the powder.
Fresh garlic certainly would taste a lot better than powdered, Peggy. However, I usually mix up a batch of the seasonings for this and keep it in a jar. Of course I could always add some fresh garlic when I make the sausage, couldn't I? I often use both kinds in the same dish because you can never have too much garlic.
Yeah, you could do that LindaSue. I agree, you can never have too much garlic. :)
Hi All, Thanks for the recipes and conversation about making fresh sausage, I really appreciate it. It will be so nice to be able to make sausage for my low carb pizza and sausage for breakfast.
Also, thanks LindaSue for your Smokey Thousand Island salad dressing! I tried several and when I finally tried yours, that was it for me. No more trying out recipes, it's become my staple.
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