Does anyone know how to make pork sausage for pizza that is similar in size to what is on frozen/commercial pizzas? Homemade pizza sausage tends to have almost a crumbly texture. I prefer pizza sausage to be a bit more chunkier and in larger pieces. One thought i had to make larger/coarser pieces is to grind the pork once or twice with a large 3/8 plate.

]]>https://waltonsdev.nodebb.com/topic/4005/pork-sausage-for-pizzaRSS for NodeFri, 11 Sep 2026 00:38:07 GMTThu, 24 Jun 2021 19:46:50 GMT60I would make your usual sausage recipe then put it in your stuffer or jerky gun. As you press it out a small diameter tube, cut it off in small pieces with a knife or sharp scissors. This will make it like tiny meatballs. Just fry it up carefully without breaking it up.

]]>https://waltonsdev.nodebb.com/post/40746https://waltonsdev.nodebb.com/post/40746Sat, 26 Jun 2021 02:53:20 GMTI agree with IVERYAN . Cook it slow and just break it up to where you want it and then leave it alone.

]]>https://waltonsdev.nodebb.com/post/40716https://waltonsdev.nodebb.com/post/40716Fri, 25 Jun 2021 20:43:41 GMTI only grind once they fry it in a pan and don’t beat it up when frying

]]>https://waltonsdev.nodebb.com/post/40714https://waltonsdev.nodebb.com/post/40714Fri, 25 Jun 2021 19:31:11 GMTIVERYAN When you precook it go gentle so as not to break it up to much, or form small meatballs like is common with Italian sausage and again brown gently.

]]>https://waltonsdev.nodebb.com/post/40688https://waltonsdev.nodebb.com/post/40688Fri, 25 Jun 2021 14:06:15 GMTIVERYAN One thing to note is that sausage was probably ground once or twice through a 3/8 plate and then it was probably carefully mixed with little power to allow it to maintain its shape. Then, it looks like it was not stuffed into a casing, though it does appear as if it was at least partially cooked?

]]>https://waltonsdev.nodebb.com/post/40667https://waltonsdev.nodebb.com/post/40667Fri, 25 Jun 2021 12:33:35 GMTYooperDog i found this pic searching for another topic. The sausage is the size and texture i am looking for. Steven Winscot did you make the sausage yourself or buy it pre-made?

]]>https://waltonsdev.nodebb.com/post/40650https://waltonsdev.nodebb.com/post/40650Fri, 25 Jun 2021 01:39:34 GMTIVERYAN that should work for you, similar to what I do. You can step up to a large plate but it might be to chunky. I prefer to precook a bit to reduce the fat on the pizza

]]>https://waltonsdev.nodebb.com/post/40637https://waltonsdev.nodebb.com/post/40637Fri, 25 Jun 2021 00:09:39 GMT