New York Times

Chicago-Style Italian Sausage

Chicago-style Italian sausage is a true regional specialty, but thankfully it’s simple to make at home. This version, meant for topping a Chicago thin-crust pizza, uses whole fennel seeds toasted in a skillet, then roughly cracked with a mortar and pestle — a spice grinder, food processor, blender or the bottom of a heavy pan will work. It gets mixed into fatty ground pork seasoned with salt, black pepper, fresh and granulated garlic, a bit of dried herbs, and a pinch of red pepper flakes. The key is to knead the mixture (whether by hand or in a stand mixture fitted with a paddle) until the proteins begin to unravel and cross-link, giving it a tacky texture that turns springy and juicy as the sausage cooks, releasing its flavorful fat to mingle with the sauce and cheese as the pizza bakes. This recipe is part of our complete recipe for a Chicago thin-crust pizza. View the recipe for the finished pizza, as well as recipes for the dough and accompanying sauce.