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Italian Sausage

March 19, 2012 by brett

I love this sausage recipe, which comes from Jeff Smith’s wonderful cookbook, The Frugal Gourmet, a companion to his PBS cooking show, which I grew up watching. I use this sausage primarily as a pizza topping, but it would be great over rice, in a red sauce — whatever strikes your fancy. The above is a photo of a pizza I made that incorporates the sausage as one of its many toppings.


  • 2 lb coarse ground pork or turkey
  • 1 T coarse ground dried fennel
  • 1 dried bay leaves, crushed
  • 1 T dried parsley
  • 3 cloves garlic, crushed or minced
  • 1/8 t hot dried pepper flakes (opt)
  • 1 t sea salt
  • 1/4 freshly ground black pepper
  • 4 T water

Mix. Let stand 1 hour. Mix. Stuff into casings or fry plain.

Enough sausage for several large pizzas

I have not figured out if casings are allergen-free for my son, so for now we simply fry up the sausage meat plain in a frying pan. Quite often we take the cooked meat and top our pizzas with it. Yum. 🙂

The Frugal Gourmet by Jeff Smith, 1984



  1. Tillie says:

    I think there are supposed to be two bay leaves, not one.

  2. Dan says:

    You can put in one or two bay leaves. It’s up to you. I personally don’t notice the difference.

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