Rating: 4.69 stars
153 Ratings
  • 5 star values: 112
  • 4 star values: 35
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.

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  • Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.

  • In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Nutrition Facts

315 calories; protein 27g; carbohydrates 0.9g; fat 21.8g; cholesterol 98.1mg; sodium 852.1mg. Full Nutrition
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Reviews (153)

Most helpful positive review

Rating: 5 stars
09/14/2006
Absolutely wonderful. I used my own ground pork shoulder because it has an excellent fat to meat ratio that keeps the sausage moist without coming out greasy. Mix it up and put in the fridge overnight before either freezing or cooking so the flavors can mingle. I no longer buy store made sausage as I think this tastes much more superior than what is in the stores. Read More
(55)

Most helpful critical review

Rating: 3 stars
07/14/2003
Very good but would add fennel seed next time and bit of oil to moisten. I froze patties and cooked when needed. Read More
(16)
153 Ratings
  • 5 star values: 112
  • 4 star values: 35
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/14/2006
Absolutely wonderful. I used my own ground pork shoulder because it has an excellent fat to meat ratio that keeps the sausage moist without coming out greasy. Mix it up and put in the fridge overnight before either freezing or cooking so the flavors can mingle. I no longer buy store made sausage as I think this tastes much more superior than what is in the stores. Read More
(55)
Rating: 4 stars
12/09/2003
This was great! I did not have any anise, so I substituted fennel seed- and left it whole. Very tasty! A bit too salty for our taste, next time I'll just reduce the amount. Read More
(53)
Rating: 5 stars
05/24/2010
Oh please people. splurge now and then, use the pork, you know, the other white meat? forget the turkey. this is sausage, to be savoured and tasted and enjoyed. use turkey for your burgers, but not for sausage for pizzas and meatballs. Have we forgotten that lean pork is as healthy as turkey? Loved this recipe, and I make a lot of sausage and smoke it too. Good job. Makes a great Sausage and Eggs breakfast to. I can really appreciate the after much experimentation. been there, done that. but that is what we good cooks do. lol. try and try til we get it right, and someone will change it, but that is ok, we are happy with what we got. Keep submitting Lee. Good recipe. I like it. Read More
(40)
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Rating: 5 stars
08/10/2011
To make this a little lighter (and maybe a little more cost effective, depending on how great your shopping skills are), you can substitute ground chicken or turkey for the ground pork and still have it come out tasting like italian sausage. This is one of my favorite go-to recipes for when I'm making breakfast sausage. Even my ground turkey/chicken hating husband loves this recipe. For a sweeter sausage flavor, I like to add either a tablespoon or so of brown sugar or maple syrup. Read More
(32)
Rating: 5 stars
12/28/2003
This is a very tasty sausage. I don't care for anise and substituted fennel seed. Since we had butchered a whole hog, I had the butcher prepare the fresh ground pork, and I made 10 lbs. of this recipe and froze it. Thanks, Lee, for this recipe and the one for breakfast sausage. Read More
(28)
Rating: 5 stars
04/30/2005
This sausage is EXCELLENT and SO much healthier than commercial brands. I used 1-1/2 lbs. of regular ground turkey and all the spices required for the 2 lbs. of pork except that I cut the salt down to 1/2 tsp. and subbed 1/4 tsp. anise extract for the seeds. It made enough sausage topping for 2 large pizzas. VERY VERY GOOD. Read More
(17)
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Rating: 3 stars
07/14/2003
Very good but would add fennel seed next time and bit of oil to moisten. I froze patties and cooked when needed. Read More
(16)
Rating: 5 stars
12/17/2010
I used fennel and added about 50% more of all the spices. Awesome!! Read More
(15)
Rating: 4 stars
03/10/2006
This turned out very well. I used 3 lbs. of lean ground turkey and doubled the spices except for the anise seed since I didn't have any. I can't wait to use it in all my favorite sausage recipes. I've been looking for a good recipe to make turkey sausage with and this fit the bill. Next time I may add more spice.;) Read More
(15)