Homemade Bulk Italian Sausage, Chicago Style

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.

• Ready In: 15 mins
• Serves: 3
• Yields: 3 pizzas

Ingredients

• 1 1⁄2 teaspoons salt
• 3 1⁄2 teaspoons paprika
• 2⁄3 teaspoon garlic powder
• 2⁄3 teaspoon fennel seed
• 1  teaspoon ground black pepper
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon thyme
• 1  lb  ground lean pork

Directions

1. Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
2. With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
3. Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
4. When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.