An old favorite…

 

I’ve been a Cooking Light subscriber for years – since 1998, if I remember right.  This recipe was printed in their Jan/Feb 2001 issue and was one I tried almost right away and continued to use on homemade pizza (the Chicago-Style Pizza) for a number of years.  Then I put the magazine on a bookshelf, forgot about it, moved it to the farm, and just now found it again.  The page is still marked and it’s been on my shelf for over 10 years!  Time to take it off the shelf.

Atsa Spicy  Pizza Sausage

Yield: 5 cups

 

INGREDIENTS

1 lb. ground turkey

1 lb. ground pork

1/2 cup dry red wine

1/3 cup minced fresh parsley

2 Tbl. grated Parmesan cheese

1 Tbl. fennel seeds

1 1/2 tsp. crushed red pepper

1 tsp. salt

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

4 garlic cloves, crushed

DIRECTIONS: Combine all ingredients in a large bowl.  Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.  Drain.

Note:  The sausage can be frozen in zip-top plastic bags for up to 3 months.