Chicago Style Italian SausagePublic
Yield: 1 pound (enough for 2 14-inch pizzas) Fatty, fennel forward, and tacky once mixed properly. This texture ensures it cooks juicy and gets flavor into the cheese and sauce instead of drying out. WARNING: This is made raw so that you can put it on pizza as a topping when you cook the pizza. Cook before eating.
Prep
30 min
Cook
0 min
Total
30 min
Instructions
1
Toast fennel - Heat fennel in a dry skillet until fragrant. Lightly crush.
2
Mix and knead - Combine pork, spices, garlic, and fennel. Knead until sticky and tacky, leaving a thin film on the bowl. Store refrigerated up to 1 week.