From Alton Brown
I really do apologize for taunting you with a picture of pizza, when the recipe is only for the little meatballs we put on it. Don’t get me wrong, the meatballs are amazing, super versatile, and definitely worth having in your arsenal, but there’s a good chance you saw the pizza and got a serious hankering for America’s favorite food. I don’t actually know if it’s the #1 food in America, but I did recently read a stat that on any given day, 1/5 kids in the US will eat pizza. That’s a little crazy, so I think it’s safe to say we’re pretty pizza-obsessed around here. And as much as I’d love to hook you guys up with some pizza recipes, I just don’t have many to give you. Pizza, along with most of our breakfast creations, is sort of our freebie. No measuring, no perfect record of what we did so we can put it on the blog. Just a little of this, a little of that, leftover veggies, any sauce we have lying around, bits of random cheeses. A beautiful mess. And as for the crust, I swear I’m working on a recipe. This one was whole wheat, and while it was good, I want to make sure it’s perfect before I post anything. So for now you’re stuck with meatballs. On the plus side this pork mixture is ridiculously useful, making awesome breakfast sausage or subbing in for Jimmy Dean’s in any recipe you may find. Still want to make pizza? I say, just wing it.
- 2 lb ground pork
- 1 Tbsp brown sugar
- 2 tsp fresh sage, chopped (we used 2/3 tsp dried sage)
- 2 tsp fresh thyme, chopped
- 2 tsp salt
- 1 1/2 tsp pepper
- 1/2 tsp fresh rosemary, chopped
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp crushed red pepper
- Use your hands to combine all ingredients. Chill 1 hour.
- Form into desired shapes. Cook, refrigerate, or freeze.
We froze 2 Ziplock baggies with 1/2-pound of unshaped sausage in each, 2/3-pound worth of patty sausages, and cooked 1/3-pound of mini meatballs right away, for the pizza pictured above.