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When I was growing up we raised our own cows, pigs, chickens and rabbits for meat. We even had a meat cutting room in our garage. My dad and oldest brother did all the butchering, but all of us kids helped in the processing of the meat. I remember my dad making sausage and always loved his recipes. So a few years ago when visiting my brother I copied dad's recipes for several kinds of sausage. His recipe for Breakfast Sausage is one of my favorites. I get migraines, and the nitrates in sausage and other processed meats is a trigger, so I buy bulk ground pork and make my own using dad's recipes. I was in the mood for pizza tonight so I took out a package of this home made sausage to defrost this morning.
I know I have shared my pizza recipe before, so I won't repeat the dough recipe for now. If you can't find it in the archives, just let me know and I will repost. Below is my process for constructing the pizza.
FOUR CHEESE PIZZA
1 recipe pizza dough (see archives for recipe)
Roll out dough onto pizza stone.
Coat with olive oil and pressed garlic
Spread with 1 TB pesto or 1 tsp Italian herbs
Top with thinly sliced roma tomatoes.
Salt & pepper tomatoes
Cover with a thin layer of each of the four cheeses:
Mozzarella, Parmesan, Cheddar, Feta
Top with cooked sausage.
Add thinly sliced onions and chopped green peppers.
Sprinkle with red pepper flakes.
Bake at 420 for 20-25 minutes or until golden brown.
BREAKFAST SAUSAGE
5lbs ground pork
1
TBL kosher salt or sea salt
1
¾ tsp scant ground white pepper
1 1/2 TBL + rubbed sage
1 tsp nutmeg
1 tsp thyme
1 tsp cayenne pepper
1 tsp garlic
1 cup ice water
Combine all seasonings and mix into the ground pork with the ice water until well combined. Divide into 1 lb containers or plastic bags and freeze until ready to use.
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