Sausage & Pepper Pizza

The key to a great sausage pie is great sausage. And the key to great sausage is making it yourself with the best, freshest, just-ground pork. I recommend pasture-raised—a heritage breed like a Duroc, Berkshire, or Red Wattle. If you go to a whole-animal butcher, they’ll usually be grinding shoulder for ground pork to make sausage and will have some. Anywhere I go, I say, “If we’re doing pork sausage, we’re starting with the best pork you can get, and from there, we’re seasoning simply.”