I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.
Ingredients
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon Italian-style seasoning
- 0.5 teaspoons garlic powder
- 0.13 teaspoons crushed red pepper flakes
- 0.75 teaspoons crushed anise seeds
- 0.5 teaspoons paprika
- 0.5 teaspoons dried minced onion
- 2 teaspoons salt
- 2 pounds ground pork
Instructions
-
1
In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
-
2
Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
-
3
In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Roasted Portabello Mushrooms with Blue Cheese
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Easy Canned Venison
Make quick and easy meals by canning venison and keeping it on hand to use in soups, stews, and sandwiches. Or, heat some up and serve it with rice, potatoes, noodles, or vegetables. Just scale the recipe based on how much venison you have to can.
Cider Vinegar Chicken
Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!