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 Details

Pizza a Casa Spicy Salsiccia Recipe

Active 15 mins
Total 15 mins
Serves 8 to 10 portions


  • 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.

This Recipe Appears In

Nutrition Facts (per serving)
105 Calories
7g Fat
1g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 105
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 13%
Cholesterol 32mg 11%
Sodium 237mg 10%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 9g
Vitamin C 1mg 3%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 140mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)