Here is my version of a Spicy Italian Sausage.
Ingredient Unit QTY
Meat and Fat (4/1) lb 5
Paprika tsp 7.5
Toasted Fennel Seeds tsp 4
Cayenne Pepper tsp 2
Ground Anise tsp 1
Salt TBSP 1.67
Cracked Black Pepper TBSP 1.67
Crushed Red Pepper Flakes TBSP 2
Caraway Seeds TBSP 4
Fresh chopped Italian Parsley leaves TBSP 3.33
Dry red Wine TBSP 5
Still tweaking it. Need it a little spicier for my taste.
We form it into 4.5 oz patties (for 14" pizza), and par cook them in a pan.
Then vacuum seal individually and put in freezer.
Remove from freezer 1 day before cooking to thaw, then on pizza day, just break apart in small pieces to put on top of pizza.
Also freeze pepperoni, sauce, cheese, and Canadian bacon in single pizza sizes.