Author Topic: Pre cooking raw sausage  (Read 8177 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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Offline 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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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.
Back to being a civilian pizza maker only.

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)
Back to being a civilian pizza maker only.


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

Offline TXCraig1

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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.

Offline 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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!
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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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?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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.

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.
"Care Free Highway...let me slip away on you"

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
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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