Homemade Bulk Italian Sausage, Chicago Style

5.0(15)

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.

by Dan-Amer 1·published 2008-10-05

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Pork

Servings

3 pizzas, 3 serving(s)

Total time

15 min

prep 15 min

Calories / serving

413 kcal

Ingredients (11)

serves

1 1/2 teaspoons saltsalt
3 1/2 teaspoons paprikapaprika
2/3 teaspoon garlic powdergarlic-powder
2/3 teaspoon fennel seedfennel-seed
1 teaspoon ground black pepperpepper
1/4 teaspoon red pepper flakesred-pepper-flakes
1/2 teaspoon oreganooregano
1/2 teaspoon sagesage
1/2 teaspoon basilbasil
1/2 teaspoon thymethyme
1 lb ground lean pork

Instructions (4 steps)

01Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
02With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
03Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
04When 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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Rich recipe — supports nutrition-aware planning.