Atsa Spicy Pizza Sausage

1. Combine the ingredients in a mixing bowl.

2. Preheat a large non-stick skillet over medium heat.

3. Cook the mixture until browned, stirring to crumble it.

4. Drain.

5. Note, the pizza sausage can be frozen in zip bags for later use.

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Nutrient	Quantity
Total fats	172.8748 g
Protein	174.0244 g
Carbohydrates	12.6826 g
Energy	2319.6724 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3965 g
Water	585.0114 g
Aspartic acid	5.8974 g
Calcium, Ca	329.0293 mg
Lutein + zeaxanthin	1116.7305 g
Fiber, total dietary	3.3939 g
Carotene, beta	1020.1845 g
Niacin	48.5602 mg
Vitamin A, RAE	98.3092 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	4.274 g
Riboflavin	1.5613 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0689 g
Fatty acids, total saturated 20:1	1.2459 g
Glutamic acid	9.6791 g
Sodium, Na	573.3229 mg
Fatty acids, total saturated 16:1 undifferentiated	4.8211 g
Total lipid (fat)	172.8748 g
Manganese, Mn	0.7789 mg
Fructose	0.0013 g
Proline	3.1631 g
Fatty acids, total saturated 16:0	37.4961 g
Fatty acids, total saturated 8:0	0.0063 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	0.0001 g
Choline, total	302.0697 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	0.4437 g
Serine	2.7083 g
Fatty acids, total saturated 10:0	0.1536 g
Fatty acids, total saturated 18:0	20.7264 g
Fatty acids, total saturated 20:4 undifferentiated	0.5262 g
Vitamin B-6	4.4453 mg
Selenium, Se	230.5582 g
Ash	12.6963 g
Fatty acids, total saturated 18:1 undifferentiated	71.3861 g
Pantothenic acid	5.6198 mg
Phenylalanine	2.5723 g
Copper, Cu	0.6961 mg
Betaine	34.5046 mg
Thiamin	3.0052 mg
Retinol	12.972 g
Methionine	1.6096 g
Iron, Fe	14.6265 mg
Carbohydrate, by difference	12.6826 g
Phosphorus, P	1793.4753 mg
Folate, total	110.5252 g
Tocopherol, gamma	0.1437 mg
Fatty acids, total saturated 4:0	0.0162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	0.115 g
Alanine	3.8781 g
Cholesterol	586.9979 mg
Valine	3.4691 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	15.4955 g
Glycine	4.0569 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	2.3244 g
Zinc, Zn	24.4558 mg
Isoleucine	2.8868 g
Fatty acids, total saturated 12:0	0.2459 g
Fatty acids, total polyunsaturated	17.9045 g
Fatty acids, total saturated 14:1	0.0545 g
Leucine	5.0771 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1757.7452 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	110.5252 g
Tryptophan	0.7579 g
Vitamin C, total ascorbic acid	33.6966 mg
Phytosterols	5.357 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	3.7165 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.0097 g
Tyrosine	2.112 g
Vitamin B-12	8.6343 g
Vitamin K (phylloquinone)	333.2653 g
Fatty acids, total saturated	61.491 g
Histidine	2.3547 g
Fatty acids, total monounsaturated	77.5533 g
Threonine	2.8468 g
Folate, food	110.5252 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	2.4823 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	203.8681 mg
Lysine	5.694 g
Potassium, K	3024.0432 mg
Cystine	0.7909 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	4 cloves	17.88	3.9672	0.06
Red wine	0.5 cup	0	0	0
Parmesan cheese	2 tablespoons	37	4	0.5
Parsley	0.33 cup	7.2	1.266	0.158
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
fennel seed	1 tablespoon	20.01	3.0328	0.8625
thyme	0.25 teaspoon	0.202	0.0489	0.0034
red pepper flake	1.5 1/2	0	0	0
beef	1	530.4012	0	12.1947
pork	1 lb	1705.536	0	159.0775