This aptly named sausage recipe comes from Cooking Light magazine.

Atsa Spicy Pizza Sausage

You can use some now and freeze the rest for later in zip-top plastic bags for up to 3 months.

1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 Tablespoons grated Parmesan cheese
1 Tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Combine all ingredients in a large bowl. Cook mixture in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Yield 5 cups.