Author Topic: Pre cooking raw sausage (Read 1317 times)

ZekeTheCat · « **on:** February 20, 2013, 04:58:21 PM »

What's the best method for pre cooking raw bulk Italian sausage for pizza topping ?

Seems like when I fry it in a skillet it browns too much and doesn't look too much like pizzeria sausage topping. Would micro wave or oven cooking be better. Thanks for any help

scott123 · « **Reply #1 on:** February 20, 2013, 05:14:14 PM »

Baking is a lot easier, but, when it's bulk, I prefer nugget sized pieces of sausage (a little larger than the diameter of a nickle), and pieces that size are extremely difficult to achieve in an oven. Links bake up nicely and can be sliced, but I prefer the rough edges of nuggets.

The trend these days is for pizzerias to slice links with a slicer- very thinly so they can get decent coverage but give you very little meat. I really hate that. Not being dry cured, the manufacturing cost for fresh sausage is a fraction of pepperoni. They shouldn't be slicing fresh sausage like pepperoni.

You can use the skillet, turn the heat down a bit and it won't brown up so much.

mkevenson · « **Reply #2 on:** February 20, 2013, 05:19:34 PM »

Quote from: ZekeTheCat on February 20, 2013, 04:58:21 PM

What's the best method for pre cooking raw bulk Italian sausage for pizza topping ?

Seems like when I fry it in a skillet it browns too much and doesn't look too much like pizzeria sausage topping. Would micro wave or oven cooking be better. Thanks for any help

I used to precook ground sausage for my pizza, but after reading several posts here I decided to use it raw and let it cook with the other toppings. It does it well and I have never found the need to go back.

see other thoughts here:

http://www.pizzamaking.com/forum/index.php/topic,10616.0.html

Mark

TXCraig1 · « **Reply #3 on:** February 20, 2013, 06:14:45 PM »

I don't precook even with bake times as short as 45 seconds. The difference is night and day. Pre-cooked sausage simply cannot compete with raw.

scott123 · « **Reply #4 on:** February 20, 2013, 06:33:15 PM »

I'm not one to ever shy away from fatty food, but, on a NY pie, with a quality (read: fatty) whole milk cheese, typical supermarket Italian sausage gives off too much fat. Even when I make my own sausage, I still use very fatty pork, as the fat in the pork, when it renders, creates a juicier and more tender end product.

On Neapolitan, with a usually smaller amount of cheese, and a cheese that doesn't give off a great deal of fat, sure, raw sausage is probably the best choice.

Jdcigar · « **Reply #5 on:** February 20, 2013, 08:06:26 PM »

I boil the links until almost cooked through and then slice in the food processor

jeff v · « **Reply #6 on:** February 20, 2013, 08:14:37 PM »

You could press it into a layer w rough tops and bake in a pan. Then break into the size you want for pizza.

scott123 · « **Reply #7 on:** February 21, 2013, 12:09:15 AM »

Quote from: jeff v on February 20, 2013, 08:14:37 PM

You could press it into a layer w rough tops and bake in a pan. Then break into the size you want for pizza.

Thanks, I'll give that a shot.

jeff v · « **Reply #8 on:** February 21, 2013, 12:13:10 AM »

Quote from: scott123 on February 21, 2013, 12:09:15 AM

Thanks, I'll give that a shot.

From one anti sausage slicer to another!

Chicago Bob · « **Reply #9 on:** February 21, 2013, 12:29:28 AM »

My local NY joint does the sliced "coins"....and man I mean those cheap sb's shave 'em down thin. Don't you be a cheap sb...jus order it with x-sauseeeg! I love hitting a pocket that has like 4 or 5 shaved coins all tangled together...man...that's some good, good, goodness right there pizza pals! Don't forget the extra side dish of pizza sauce for bone dunk'in....

Oh..an a cannoli before ya hit the door.

patnx2 · « **Reply #10 on:** February 21, 2013, 12:37:40 AM »

lately I have been putting sausage in the microoven for about a minute until about half done. sliced thin. I agree frying is harder to regulate doneness. Patrick

TXCraig1 · « **Reply #11 on:** February 21, 2013, 09:06:46 AM »

Quote from: jeff v on February 21, 2013, 12:13:10 AM

From one anti sausage slicer to another!

Me too. I HATE sliced sausage on pizza. HATE HATE HATE it.

JD · « **Reply #12 on:** February 21, 2013, 12:09:03 PM »

This is funny to me... I love it sliced thin.

I don't dislike crumbled, but I prefer sliced.

Quote from: TXCraig1 on February 21, 2013, 09:06:46 AM

Me too. I HATE sliced sausage on pizza. HATE HATE HATE it.

TXCraig1 · « **Reply #13 on:** February 21, 2013, 12:15:24 PM »

Quote from: JD on February 21, 2013, 12:09:03 PM

This is funny to me... I love it sliced thin.

I don't dislike crumbled, but I prefer sliced.

To each his own. One of the many beautiful things about pizza.

Chicago Bob · « **Reply #14 on:** February 21, 2013, 03:42:28 PM »

Sliced "coins" are King...but only on a New Yorker!

Love that stuff and the thinner shaved the better...pile it on baby!

TXCraig1 · « **Reply #15 on:** February 21, 2013, 04:42:22 PM »

Quote from: Chicago Bob on February 21, 2013, 03:42:28 PM

Sliced "coins" are King...but only on a New Yorker!

Love that stuff and the thinner shaved the better...pile it on baby!

Just how thin can you "shave" sausage before it falls apart - you know we're not talking about salami, right?

JD · « **Reply #16 on:** February 21, 2013, 04:49:15 PM »

I slowly pre-cook mine in the casing, frying pan with OO, let it cool so no oils/juices are lost, then slice it paper thin with a sharp knife. I don't do coins though, I slice on an angle to get really long slices.

Quote from: TXCraig1 on February 21, 2013, 04:42:22 PM

Just how thin can you "shave" sausage before it falls apart - you know we're not talking about salami, right?

Chicago Bob · « **Reply #17 on:** February 21, 2013, 04:52:47 PM »

Quote from: TXCraig1 on February 21, 2013, 04:42:22 PM

Just how thin can you "shave" sausage before it falls apart - you know we're not talking about salami, right?

Those New York boys at my local slice joint must have a heck of a sharp meat slicer...the sausage is precooked though.

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

MightyPizzaOven · « **Reply #18 on:** February 22, 2013, 08:01:05 AM »

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.

tombiasi · « **Reply #19 on:** February 22, 2013, 09:30:38 AM »

Quote from: Chicago Bob on February 21, 2013, 12:29:28 AM

Oh..an a cannoli before ya hit the door.

That's correct, "Leave the gun. Take the cannoli."