Pizza a Casa Spicy Salsiccia Recipe


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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Makes: 8 to 10 pizzas

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  • 1 pound coarsely ground pork
  • 1 tablespoon fennel seeds
  • 1 teaspoon sea salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder


  1. In a large bowl, mix all ingredients together well. Form into a single 1-inch-thick patty, and par-cook in a skillet over medium-high heat to just above pink, about 2 minutes per side.

  2. Break patty into grape-size nuggets, being careful not to make them too small, as the sausage will dry out. Place sausage chunks on top of the cheese before baking your pizza.

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