Author Topic: Italian sausage slices  (Read 1469 times)

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Offline Essen1

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Italian sausage slices
« on: September 18, 2011, 05:15:38 PM »
Quick question to the board...

I have used Italian bulk sausage for my pies but would like to try sausage slices. My question is after baking or frying the sausages and letting them cool, should I remove the casing before they are being sliced and go on the pizza or just leave them as is?

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/


Offline TXCraig1

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Re: Italian sausage slices
« Reply #1 on: September 18, 2011, 10:26:16 PM »
I've never done it this way, but speaking as a consumer, I think you should take them out of the casing.

CL
Pizza is not bread.

parallei

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Re: Italian sausage slices
« Reply #2 on: September 18, 2011, 10:55:14 PM »
Mike - I bake whole sausage at about 350F, then cut them on sort of a diagonal.  Don't over cook, 140 is fine.  I leave the casing (natural) on, doesn't seem to bother anyone... 

Offline Essen1

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Re: Italian sausage slices
« Reply #3 on: September 18, 2011, 11:12:48 PM »
I've never done it this way, but speaking as a consumer, I think you should take them out of the casing.

CL

Craig,

Thanks for the input.

You mean remove them from their casing after cooking them, right?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline Essen1

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Re: Italian sausage slices
« Reply #4 on: September 18, 2011, 11:18:56 PM »
Mike - I bake whole sausage at about 350F, then cut them on sort of a diagonal.  Don't over cook, 140 is fine.  I leave the casing (natural) on, doesn't seem to bother anyone... 

Para,

Thanks, bro.

That's exactly what I did tonight and my taste testers didn't even wondered about it. They just ate it.  ;D  And 140F sounds about right. The slices will finish cooking on the pie.

However, I noticed in many online photos that 90% of the sausage slices curl up, which led me to believe that most of them leave the casing on. I have three whole sausages left and going to remove the casing to I'll see which one is better.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline TXCraig1

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Re: Italian sausage slices
« Reply #5 on: September 19, 2011, 12:23:29 PM »
Craig,

Thanks for the input.

You mean remove them from their casing after cooking them, right?

That's what I was thinking (assuming you were not putting the slices on raw), but it sounds like it's not a big deal.
Pizza is not bread.

Offline Essen1

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Re: Italian sausage slices
« Reply #6 on: September 19, 2011, 05:21:11 PM »
That's what I was thinking (assuming you were not putting the slices on raw), but it sounds like it's not a big deal.

Craig,

I honestly didn't notice the casing at all but a I might try them without the casing just for the heck of it.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/


 

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