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Make Your Own Fresh Italian Sausage!
It’s really easy to make your own bulk Italian sausage at home! All you need is this recipe that some of you will recognize from page 2 of the RDD Thin Crust Pizza recipe. You can use it for deep dish or thin crust pizza, or shape it into patties or links for any number of recipes!
1 lb lean ground Pork
1/2 tsp Salt
2 tsp of Fennel seed, lightly crushed
1 tsp granulated Garlic (or 4 cloves of fresh garlic, crushed/minced)
1 tsp Black Pepper
1 tsp Sugar (optional, but recommended)
1/2 tsp Oregano (optional)
You can also add other herbs, like Marjoram, Parsley, and Basil.
1/4 tsp Crushed Red Pepper Flakes (optional)
Combine salt and spices.
Mix with ground pork until well combined.
Wrap and refrigerate for 2 to 24 hours.
Italian Sausage Recipe – from Page 2 of the RDD Thin Crust Pizza Recipe
Does this come out like the Pequod’s sausage?
Hi, Nicole. It’s a basic recipe for Italian pizza sausage similar to the kind used in many pizza restaurants.
I haven’t had Pequod’s in a while, so I could not tell you how close it would be to theirs.
I’ve made this sausage a couple of times now and it’s the bomb! And I’m a Chicago boy. I made it exactly as written tho I omitted the crushed red pepper and substituted just a dash of cayenne instead (I didn’t want hot Italian).
Do you brown this before adding to pizza?
Hi, Deanna. Traditionally, italian sausage goes on raw and cooks with the rest of the pizza.
You can pre-cook it if you want, but in my opinion, it would not taste the same.
Thanks for visiting RealDeepDish.com!
I think there is way too much garlic for my taste.
Suggestion: Use less garlic 🙂
Thanks for the feedback and for visiting RealDeepDish.com !