Author Topic: Pre cooking raw sausage  (Read 7277 times)

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Offline ZekeTheCat

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Pre cooking raw sausage
« 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

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Re: Pre cooking raw sausage
« 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.

Offline mkevenson

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Re: Pre cooking raw sausage
« Reply #2 on: February 20, 2013, 05:19:34 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
« Last Edit: February 20, 2013, 05:24:02 PM by mkevenson »
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Online TXCraig1

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Re: Pre cooking raw sausage
« 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.
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scott123

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Re: Pre cooking raw sausage
« 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.

Offline Jdcigar

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Re: Pre cooking raw sausage
« 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

Offline jeff v

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Re: Pre cooking raw sausage
« 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.
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scott123

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Re: Pre cooking raw sausage
« Reply #7 on: February 21, 2013, 12:09:15 AM »
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.

Offline jeff v

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Re: Pre cooking raw sausage
« Reply #8 on: February 21, 2013, 12:13:10 AM »
Thanks, I'll give that a shot.

From one anti sausage slicer to another!  8)
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Offline Chicago Bob

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Re: Pre cooking raw sausage
« 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.... 8)
Oh..an a cannoli before ya hit the door.  ;)
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Offline patnx2

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Re: Pre cooking raw sausage
« 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
Patrick

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Re: Pre cooking raw sausage
« Reply #11 on: February 21, 2013, 09:06:46 AM »
From one anti sausage slicer to another!  8)

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

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Re: Pre cooking raw sausage
« 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.


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

Online TXCraig1

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Re: Pre cooking raw sausage
« Reply #13 on: February 21, 2013, 12:15:24 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.
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Offline Chicago Bob

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Re: Pre cooking raw sausage
« Reply #14 on: February 21, 2013, 03:42:28 PM »
Sliced "coins" are King...but only on a New Yorker!  :drool:

Love that stuff and the thinner shaved the better...pile it on baby!
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Re: Pre cooking raw sausage
« Reply #15 on: February 21, 2013, 04:42:22 PM »
Sliced "coins" are King...but only on a New Yorker!  :drool:

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?
Pizza is not bread. Craig's Neapolitan Garage

Offline JD

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Re: Pre cooking raw sausage
« 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.

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


Offline Chicago Bob

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Re: Pre cooking raw sausage
« Reply #17 on: February 21, 2013, 04:52:47 PM »
Just how thin can you "shave" sausage before it falls apart - you know we're not talking about salami, right?
;D   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/?tag=pizzamaking-20
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Offline MightyPizzaOven

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Re: Pre cooking raw sausage
« 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.
Bert

Offline tombiasi

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Re: Pre cooking raw sausage
« Reply #19 on: February 22, 2013, 09:30:38 AM »

Oh..an a cannoli before ya hit the door.  ;)
That's correct,  "Leave the gun. Take the cannoli."

Offline wesslock

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Re: Pre cooking raw sausage
« Reply #20 on: February 22, 2013, 12:56:10 PM »
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

Offline Chicago Bob

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Re: Pre cooking raw sausage
« Reply #21 on: February 22, 2013, 02:00:55 PM »
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.  :chef:
Flavor profile of that whole pie changes when you leave the sausage "juice" in there.
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Offline caymus

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Re: Pre cooking raw sausage
« Reply #22 on: February 22, 2013, 05:02:03 PM »
;D   
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/?tag=pizzamaking-20

Does that slicer work with pepperoni?

Regards

Offline Chicago Bob

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Re: Pre cooking raw sausage
« Reply #23 on: February 22, 2013, 05:45:12 PM »
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!  :chef:

Bob
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Re: Pre cooking raw sausage
« Reply #24 on: February 22, 2013, 05:54:36 PM »
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.
Pizza is not bread. Craig's Neapolitan Garage