A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using. This Italian sausage is also great in tomato sauce, or it can be formed into patties for breakfast plates or sandwiches.
- Combine all ingredients a stand mixer and mix with paddle attachement until fully incorporated. If using a smaller mixer such as a kitchen aid, it may be necessary to mix sausage in batches.
- If a mixer is not avaible, mix thoroughly by hand.
- Place in an artight container and refrigerate for a minimum of 3 hours before using. For best results, refrigerate overnight.
- This fresh sausage mix will last in your fridge for up to five days. It can be tightly wrapped in plastic wrap and frozen for up to one month.