Sausage only gets tricky if you want sausage links (which I plan to revisit at some point), otherwise it’s a snap and great use for odd amounts of left over ground meat.  I only used a half pound in my Apple and Pork Stuffed Acorn Squash, so I had a half pound left over and decided to season it and use it as a pizza topping. It was more than successful.

 You can vary the seasonings as you see fit or by what you have in your cabinet as pretty much any edible herb and spice will work. To use as a pizza or pasta topping, simply cook it as you would any ground meat. If it’s actual sausage you desire, form it into patties and fry in a small amount of oil in a skillet.

 Spicy Sausage

½ pound ground pork

2 teaspoons salt

1 teaspoon ground pepper

1 tablespoon red pepper flakes

1 tablespoon fennel seed

 Combine all ingredients in a medium-small bowl. Cover with seran wrap so wrap is directly touching surface of sausage. Refrigerate one day.  If desired, you can fry up small pieces of the sausage prior to refrigerating to test flavor; just be aware that the flavors will develop during refrigeration.