Prep 15 mins
Cook 0 mins
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.
I too am from Chicagolad and looked forward to this recipe! The seasonings are close but not quite there for me and DH. I think I will reduce the sage next time, since it reminded us a bit of breakfast sausage and will add a bit more fennel and garlic. Thanks for working out the hard part of these seasoningsss and I look forward to making another batch soon!
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.