Author Topic: What to do with Italian sauasge meat  (Read 221 times)

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Offline pjbear05

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What to do with Italian sauasge meat
« on: July 23, 2014, 09:03:02 PM »
I've seen pizza made with cooked Italian sausage meat and pizza with chunks of the meat thrown on raw, letting the heat of baking the pizza cook the sausage.

I'm in a quandary here  :( .  What does the rest of the board think?   Thanks.
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Offline Tscarborough

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Re: What to do with Italian sauasge meat
« Reply #1 on: July 23, 2014, 09:12:14 PM »
It depends upon the heat of the oven, the size of the chunk, and how long you cook it. 

Offline Chicago Bob

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Re: What to do with Italian sauasge meat
« Reply #2 on: July 23, 2014, 09:21:52 PM »
depends entirely upon the style of pizza you are recreating
« Last Edit: July 23, 2014, 09:24:27 PM by Chicago Bob »
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Offline TXCraig1

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Re: What to do with Italian sauasge meat
« Reply #3 on: July 23, 2014, 09:34:56 PM »
Personally, I'd add it raw on any style where it will fully cook on the pie which is probably just about every style - you simply adjust the size such that it will. Precooking = throwing away great flavor.

I put it on raw for 55 second bakes at 900F and it cooks up beautifully.
Pizza is not bread.

Offline Chicago Bob

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Re: What to do with Italian sauasge meat
« Reply #4 on: July 23, 2014, 09:42:45 PM »
i like the pre cooked coins on a newyorker.
but like C says..don`t be afraid of using sausage raw on any pizza...especially a Chicago Thin, best pizza in the whole wide world!   :chef:
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Offline Pete-zza

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Re: What to do with Italian sauasge meat
« Reply #5 on: July 23, 2014, 09:49:04 PM »
Some might precook and drain the sausage or dry it on paper towels to remove a lot of the fats, even though that would sacrifice some flavor and mouth feel.

Peter

Offline JD

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Re: What to do with Italian sauasge meat
« Reply #6 on: July 23, 2014, 10:41:28 PM »
Ultimately, you do what you like best,  not what others like. Get cooking!
Josh

Offline pjbear05

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Re: What to do with Italian sauasge meat
« Reply #7 on: August 08, 2014, 08:34:05 PM »
i like the pre cooked coins on a newyorker.
but like C says..don`t be afraid of using sausage raw on any pizza...especially a Chicago Thin, best pizza in the whole wide world!   :chef:
I make various styles of pizza, and that's  what I doing in this instance- cloning a local place's version of a Chicago thin, and I pretty sure I don't want to pre-cook.
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Offline Chicago Bob

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Re: What to do with Italian sauasge meat
« Reply #8 on: August 08, 2014, 08:45:12 PM »
I make various styles of pizza, and that's  what I doing in this instance- cloning a local place's version of a Chicago thin, and I pretty sure I don't want to pre-cook.
Please don`t.......it will be fully cooked and will not harm you.
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Offline waltertore

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Re: What to do with Italian sauasge meat
« Reply #9 on: August 08, 2014, 09:46:44 PM »
we make our own sausage and put it raw on pies that are cooked in blodgett 1000 ovens at approx 560 degrees.  Our style is pretty much NY/NJ (I grew up in the scene there).  Raw is the only way to go for me.  Walter


 

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