Busy Nights Real Food
Friday, July 29, 2005
  Atsa Pizza Pie
Nothing too gourmet last night. Made strombolli with pepperoni and homemade sausage. Such an easy recipe (which I actually made some time ago and froze). Now if I could just convince someone to buy that KitchenAid so I could make the dough without kneading it myself (never been too good at that). So here is the recipe for my sausage. Forgive me for the title, it was not my creation. I think this sausage was even better than the 1st time I had it.

Atsa Spicy Pizza Sausage
It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.
1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

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


Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.
Yield: 5 cups (serving size: 1/2 cup)CALORIES 203(61% from fat); FAT 13.7g (sat 4.6g,mono 5.8g,poly 2.1g); PROTEIN 17.6g; CHOLESTEROL 68mg; CALCIUM 42mg; SODIUM 319mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1.2g

Cooking Light, JANUARY 2001
A huge round of applause, keep it up.
Oregon Atsa Website
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