Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Dan-Amer #1
Servings: Enough for 3 pizzas
After having lived in Chicago for over 25 years, I crave Italian sausage and of course it is not available in Denmark, so I have adapted this recipe from one I found on grouprecipes.com. This is excellent to use on deep dish Chicago style pizzas and it also freezes well.
1½ teaspoons salt
3½ teaspoons paprika
⅔ teaspoon garlic powder
⅔ teaspoon fennel seed
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon oregano
½ teaspoon sage
½ teaspoon basil
½ teaspoon thyme
1 pound ground lean pork
Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed. With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use. When I make I usually use ⅓ of it rather quickly on a deep dish pizza and freeze the rest for later use.