If you want to take it to the next level (and you’re gonna want to with this recipe) check out the best dang sausage you’ll ever taste combining fresh unseasoned bulk sausage with pre-cooked bacon crumbles, pepperoni and spices! Check out some out-of-the-box sausage pizza ideas.
3 cups (or 29 ounces) of fresh ground pork
1 teaspoon garlic powder
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon sugar
2 teaspoons salt
1 tablespoon toasted fennel seed
1 cup good natural casing, cupping pepperoni
1 cup bacon crumbles
¼ cup extra virgin olive oil
Mix the ground pork with all the seasonings in a bowl.
Place the pepperoni, bacon and extra virgin olive oil in a pan and toss together. Roast in your pizza oven at 475 F for 3 to 4 minutes until the pepperoni is leaching juices into the oil and is just getting crisp around the edges. Pull from oven and let cool.
Place the pepperoni/bacon mix in a container and mix on high with an immersion blender or into a food processor and grind until it looks like a chunky sauce. (You can add some of the pork mix to get the immersion blender going.)
Add the pepperoni/bacon mix to the sausage and mix well with your hands. Place in refrigerator overnight to meld flavors.
When ready to use on a pizza, pinch quarter-sized chunks off and place atop the cheese. This sausage mix will leach the most incredible juice onto the pizza causing you to grunt just like Frankenstein!
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