I like the extra crumbled sausage , unfortunately this was the best image I had where I only put it lightly on 1/4 of the pizza. I just don’t really like biting into a big chunk every so often and prefer the smaller crumbles making each bite more balanced , if that makes any sense.
by Vi-Rovian
10 Comments
I just cut the sausage casing. I use a link for an 18″ pie. Works out well for my tastes.
I’m with you. The smaller and crumblier, the better.
Raw Italian FTW. That extra fat gets down in my pan crust and just gets all sorts of sexy. Yum.
I don’t crumble it. I make my own Italian sausage filling.
Mince pork
Salt
Black pepper
Basil
Paprika
Fennel seeds
The fennel seeds are the hero. They give it that signature flavor.
Just don’t used sliced sausage. It’s not right.
Johnsonville, raw, make it only as small as is necessary to have it safely cook.
I don’t like crumbled because the visual makes me think of mousepoops.
I roll tiny ball’s and par-cook them in beer
I do the same though i try not to put anything but maybe a dusting of cheese on top of pepperoni.
I buy Hill’s brand bulk mild italian sausage and like it a lot. It’s made in Oregon so it might not be available terribly far east or south. I’m in Utah fwiw.
I par-cook it and store excess in the freezer if it’s not going to be used within a few days. – my bake times are <3 minutes though – adding it raw might be possible for a much longer bake time.
No, but that pizza looks amazing.