Pork sausage for pizza
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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.
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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.
IVERYAN 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
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IVERYAN 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
YooperDog
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? -
IVERYAN 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?
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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.
IVERYAN 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.
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I agree with IVERYAN . Cook it slow and just break it up to where you want it and then leave it alone.
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I 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.
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