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Raw homemade pizza sausage portions spread out on a parchment-lined sheet tray ready for freezing

Homemade Pizza Sausage

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A quick homemade pizza sausage seasoned with smoked paprika, fennel, and mushroom soy sauce for savory depth you can’t get from a bag. Mix it up in minutes, use it right away, or freeze it for later.

  • Total Time: 5 minutes
  • Yield: 1 pound (enough for 1–2 pizzas) 1x

Ingredients

Units Scale
  • 1 pound ground pork
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon cayenne
  • 2 tablespoons mushroom soy sauce

Instructions

  1. Add ground pork to a large mixing bowl. Measure all spices and pour the mushroom soy sauce directly on top.
  2. Mix gently until the soy sauce is fully incorporated and the color is even throughout. Stop as soon as it’s combined — overmixing makes the texture dense.
  3. If mixing by hand, wear gloves. Mushroom soy sauce stains.
  4. Use immediately, or refrigerate for 30 minutes to let the flavors marinate. For pizza, pinch raw sausage into small, irregular pieces directly over the cheese before baking.

Equipment

Notes

  • Mushroom soy sauce: Pearl River Bridge or Lee Kum Kee are both good. Found at most Asian grocery stores or well-stocked supermarkets. Substitute with 1 tablespoon regular soy sauce in a pinch.
  • Fat content matters: Look for ground pork around 20–25% fat. Leaner pork tends to go dry on the pizza.
  • Fennel seeds: Leave whole for bursts of flavor, or lightly crush between your palms for a more even distribution.
  • Heat: Mild as written. Add ½ tsp cayenne for more kick, or skip entirely for younger kids.
  • Gluten-Free Note: This recipe can be gluten-free depending on the mushroom soy sauce brand you use. Lee Kum Kee’s version does contain wheat — check the label before buying if this matters for your family.

Storage

  • Fridge: Up to 3 days sealed.
  • Freezer: Portion into 4-oz pucks or pizza-topping crumbles and freeze up to 2 months. Pre-formed crumbles can go straight from freezer to pizza — if you make larger ones like we do, defrost them before baking.

Find it online: https://www.jenn-smith.com/homemade-pizza-sausage/