Serious Eats: Recipes

Pizza a Casa Spicy Salsiccia

This recipe comes to us from Mark Bello of Pizza a Casa, a pizzamaking school and pizza-supply store in New York City. Bello notes that for the final product, you should use coarsely ground pork with a meat-to-fat ratio of 3:1.

Par-cooking it first in patty form (rather than loose in the pan) helps it retain juiciness and creates a large mass that you then break up into grape-size chunks for your pizza. Cook to just above pink.

The seasoning measurements here are for 1 pound of ground pork. Size them up proportionally if you're making larger batches.

Printed from http://www.seriouseats.com/recipes/2010/12/fennel-spiked-pizza-sausage-a-la-pizza-a-casa.html

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