Homemade Bulk Italian Sausage, Chicago Style

Homemade Bulk Italian Sausage, Chicago Style created by Riverside Len

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:
15mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Dan-Amer 1
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@Dan-Amer 1
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"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."
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  1. Sean S.
    I didn't modify the recipe at all (beyond the smallest extra amount of fennel and the fact that my sage came fully ground) and flavor is quite good! Not too salty as a pizza topping which is what I wanted it for. For those wondering whether to precook it or not as a topping I can say it works wonderfully raw on a pizza in small balls. For reference I hear my oven to 500 and cook my pizza on a stone for about 11 and a half minutes with a number of other toppings such as pepperoni, minced onion, and roasted garlic (which is the secret to amazing pizza in my opinion). The basic crust recipe is on the ninja blender website though I add a bunch of garlic powder and Italian seasoning. Anyway, great sausage!
    Reply
  2. Dave F
    Is the thyme powder or leaves
    Replies 1
  3. Lisa H.
    I ground fresh pork and other than using 1/2 Of the sage, followed recipe exactly and it was AWESOME! Thank you.
    Reply
  4. manushag
    Excellent sausage recipe. I had to leave out the paprika and red pepper due to allergies, but otherwise found spice mixture perfect. Thanks for posting.
    Reply
  5. jim m.
    5 stars for sure. I totally made an outrageous pizza, and this sausage rocks!!!!
    Reply
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