'sausage' on Serious Eats

Pizza With Sausage and Radicchio

The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less. Luckily, she was right, I was wrong, and deliciousness ensued. More

Top This: Mark Bello's Pizza (a Casa) Sausage

I got this recipe from Pizza a Casa's Mark Bello. It makes an intensely flavorful, fennel-studded sausage. And if you're worried that you need a meat grinder, casings, and stuffer, don't sweat it. This is a loose sausage — just some coarsely ground pork with some seasonings mixed in. You could easily make this while you're waiting for your dough to rise or come to room temperature. More

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