Pre cooking raw sausage

[wesslock]

i generally dont precook sausage - for the same reason you do. The fat really does help the flavor of the pizza. We make our homemade sausage and dont want to "waste" the fat.

W

[Chicago Bob]

I usually tend to precook any meat in general mainly to reduce amount of fat... I just started experimenting with Deep Dish, I used precooked and raw mild Italian sausage ... Raw tasted much better... It had totally different taste.

That's right Bert and I am totally glad you tried that. 
Flavor profile of that whole pie changes when you leave the sausage "juice" in there.

[caymus]

 
I can get a decent cut at home on my 'lil Deni el-cheapo.  
http://www.amazon.com/Deni-14150-Electric-Food-Slicer/dp/B001AQD8X4/ref=pd_sbs_k_3

Does that slicer work with pepperoni?

Regards

[Chicago Bob]

Does that slicer work with pepperoni?

Regards

Sure it does caymus...slices all the meats and cheeses that I use unbelievably well. The first one I had was an all plastic model (except the blade) that my German girlfriend brought home from over there about 10 yrs. ago...that one sold for like 20 bucks American and I couldn't believe how nicely it sliced. I do a lot of Sirloin roasts for my Chicago Italian beef sandwiches and that requires an almost paper thin slice....not a problem on these little tools.    Go for it man! 

Bob

[TXCraig1]

I do a lot of Sirloin roasts for my Chicago Italian beef sandwiches and that requires an almost paper thin slice....

And why haven't we seen a recipe??? Al's may be the only thing I miss about Chicago.

[MightyPizzaOven]

Flavor profile of that whole pie changes when you leave the sausage "juice" in there.

True.. I can't afford doing that very often.

[Chicago Bob]

And why haven't we seen a recipe??? Al's may be the only thing I miss about Chicago.

  Ha! Honest to Heaven Craig, about an hour ago I was reading a Serious Eats write up about the top 10 beef joints in Chicago...Portillos won that one but here's a link to your AL's...http://chicago.seriouseats.com/2010/01/als-1-number-one-italian-beef-chicago-illinois-favorite-best-sandwiches.html

After reading that I contacted my brother up there and put in an order for some Gonella's "da beef" sandwich rolls.  http://www.gonnella.com/trade_fb_sand.htm

I'll post up my recipe soon over in "off-topics"...the secret ingredient(for me)is extra rendered down fat trimmings from "the good cuts" that I get from the butcher. 

Yes, they do soften the blow to a Windy City trip...especially in the winter. Makes me shiver jus to think about that white stuff! 

Bob

[TXCraig1]

Al's is the best sandwich I've ever eaten in my life. Period. #2 isn't even close.

[Chicago Bob]

Al's is the best sandwich I've ever eaten in my life. Period. #2 isn't even close.

Are you a Giardiniera fan....or jus straight sport peppers guy...red sauce an fine diced onion?...wet or dipped?  These are so great man!

[Glutenboy]

Boil in casing 'til cooked through.  Slice thinly.  Sautee briefly.  Apply.  Mmmmm.

[TXCraig1]

Are you a Giardiniera fan....or jus straight sport peppers guy...red sauce an fine diced onion?...wet or dipped?  These are so great man!

Heck yes dipped with Giardiniera. Dang that looks good. Where is the recipe???

[jeff v]

Heck yes dipped with Giardiniera. Dang that looks good. Where is the recipe???

Ate there yesterday. Blizzard today. 

[Chicago Bob]

Ate there yesterday. Blizzard today. 

How was your sandwich Jeff...did it look like the pic above? Downtown?

[jeff v]

How was your sandwich Jeff...did it look like the pic above? Downtown?

The original Al's on Taylor is easily the best and looked just like that-juicy, hot. Or a combo hot when I'm in the mood.

[wsonner]

Roll bulk sausage into marble sized chunks and pre-fry them in butter!  Throw some caramelized onions and baby bellas on the pie with that and...mmmmm.....