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.