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.
- 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 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.
We used this recipe to season chicken breast (just what we had on hand) that we were using in a recipe instead of sausage. We cubed the chicken breast, seasoned and cooked it up in some olive oil and then tossed with pasta, Alfredo sauce and spinach. The sausage seasoning was fantastic and really made the chicken a pretty good substitute. I am definitely going to try this with ground turkey next. Thanks for a great recipe!
Fantastic! What a great recipe. My DH said I don't know why you buy prepared Italian sausage when you can make it better. I did a half recipe for some stuffed jalapenos. The fennel is a must. If you have ground pork and the seasonings, try it, you'll like it. Thank You for posting.
Thanks for this great Italian sausage recipe. I have tried many before this one and most fell short on flavor. Your recipe certainly is the best by far in flavor. I used non lean turkey meat for the sausage and it turned out delicious. Used it on pizza and as patties on grilled sandwiches . I can't wait to try the recipe with lean pork. Definitely not your sweet Italian spice but a bold Italian flavor rich with paprika color and satisfying taste.