Remove sausage from casing. In a large frying pan, brown sausage, on medium heat, in oil with onions, garlic, Italian spices and fennel seed. Cook until sausage is brown and onion is tender.
Reduce heat to simmer and drain all liquid from pan. Simmer for 1 min to dry out the mixture.
Remove mixture from pan and blot out as much liquid as possible between layers of paper towel.
Spread topping on pizza.
Per Serving (excluding unknown items): 427 Calories; 38g Fat (81.5% calories from fat); 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 831mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 6 Fat.
This topping freezes well in a quart size freezer bag. About one link, 1/5 of the finished mixture, is a good quantity as a topping ingredient for a 14" pizza in combination with other toppings. I prefer using a seasoned cast iron pan for this, rather than a non-stick or stainless pan, because you end up with more "brown bits" that enhance the flavor.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 5|
|Calories from Fat: 323 (80%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 85.1mg||26 %|
|Sodium 820.1mg||28 %|
|Potassium 324.5mg||9 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.6g|
|Protein 16.3g||23 %|
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Calories per serving: 405
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