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.
1 pound coarsely ground pork
1 tablespoon fennel seeds
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|