MarkS
07/15/2004, 07:55 PM
I've got to share this. I came up with this recipe and am making a pizza with it now. It is awesome!
1 tsp whole corriander
1 tsp course ground black pepper
1 tsp sugar
1 tsp salt
1 tsp whole fennel
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp ground mace
1 Tbsp Paprika
1 tsp rubbed sage
1 1/2 tsp ground cayenne
1 Tbsp whole fennel
1 tsp course ground black pepper
1 pound ground pork (80%/20% mix)
In a spice grinder, throughly grind the first five ingredients. In a small bowl, mix the olive oil and ground spices and set aside.
In a large bowl, mix the ground pork with the remaining spices until well blended. Use a spoon or gloved hands to avoid cross contamination. Add the oil/spice mix and blend until throughly mixed. Wrap in plastic wrap and let stand in the refrigerator for at least an hour for the flavors to mix.
At this point, use a sausage stuffer to stuff casings or brown and sprinkle over pizza.
1 tsp whole corriander
1 tsp course ground black pepper
1 tsp sugar
1 tsp salt
1 tsp whole fennel
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp ground mace
1 Tbsp Paprika
1 tsp rubbed sage
1 1/2 tsp ground cayenne
1 Tbsp whole fennel
1 tsp course ground black pepper
1 pound ground pork (80%/20% mix)
In a spice grinder, throughly grind the first five ingredients. In a small bowl, mix the olive oil and ground spices and set aside.
In a large bowl, mix the ground pork with the remaining spices until well blended. Use a spoon or gloved hands to avoid cross contamination. Add the oil/spice mix and blend until throughly mixed. Wrap in plastic wrap and let stand in the refrigerator for at least an hour for the flavors to mix.
At this point, use a sausage stuffer to stuff casings or brown and sprinkle over pizza.