Author Topic: Sausage used on NY pizzas  (Read 304 times)

0 Members and 1 Guest are viewing this topic.

Offline AndyBern

  • Registered User
  • Posts: 12
  • Location: Beatty, Navada
  • I Love Pizza!
Sausage used on NY pizzas
« on: June 12, 2016, 11:14:22 PM »
Italian sausage has always been my favorite topping. Now that I'm making pizza's at home, I'd like to try to make my own sausage. Looking for recipes, I never realized there different varieties of Italian sausage until I saw this list of sausage recipes on another thread: http://lpoli.50webs.com/AlphabeticalList.htm#FRESH.

I've used Johnsonville mild Italian (i.e. Sicilian fennel) in the past that I've doctored a bit. I've also tried a couple of "local" (Las Vegas, NV) butcher's Italian sausages which were nowhere near what I was looking for ... both were heavy on the garlic, for one thing.

I'd like to know what kind(s) of Italian sausage are typically used on NY/NJ pizzas. In other words, where does NY pizza sausage fit into the list in the above link?

Offline HBolte

  • Lifetime Member
  • *
  • Posts: 1090
  • Location: Detroit, MI
    • Photos
Re: Sausage used on NY pizzas
« Reply #1 on: June 12, 2016, 11:33:51 PM »
This makes a good sausage for pizza:

1 lb. Ground Pork
1 T Fennel Seed
1 t Fine Sea Salt
1 t Red Pepper Flakes
1 t Garlic Powder
Hans

Offline AndyBern

  • Registered User
  • Posts: 12
  • Location: Beatty, Navada
  • I Love Pizza!
Re: Sausage used on NY pizzas
« Reply #2 on: June 13, 2016, 01:23:08 PM »
Would this be a typical NY pizza sausage recipe?

Offline HBolte

  • Lifetime Member
  • *
  • Posts: 1090
  • Location: Detroit, MI
    • Photos
Re: Sausage used on NY pizzas
« Reply #3 on: June 13, 2016, 02:47:27 PM »
I tried it here in NYC Saturday, that's where I got the recipe.  It was pretty good.
Hans

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 19382
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Sausage used on NY pizzas
« Reply #4 on: June 13, 2016, 04:12:07 PM »
Make sure your ground pork has enough fat. You want ~25% fat.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline AndyBern

  • Registered User
  • Posts: 12
  • Location: Beatty, Navada
  • I Love Pizza!
Re: Sausage used on NY pizzas
« Reply #5 on: June 13, 2016, 04:18:59 PM »
Ok, I'll give it a try sometime. Thanks!

Offline Fungi

  • Registered User
  • Posts: 5
  • Location: California
  • I Love Pizza!
Re: Sausage used on NY pizzas
« Reply #6 on: June 21, 2016, 01:01:56 AM »
At Cara's (Los Altos, CA, back in the 50's) we took pork shoulder, boned it, and ground it by hand.
Next we used a large platter and formed the ground meat into a flat 'loaf' about 3-4" high.
Then we spread salt on top of the 'loaf' until the surface was white.
We spread pepper on top of the salt until the surface was brown.
Finally we spread fennel on top of the salt and pepper until the surface was pebbled.

At that point we plunged our hands into the loaf and mixed in the spices.
(I can still remember how cold that felt.)

We did this about once a month, and froze most of the sausage in used (10L?) olive oil tins.

The beauty of this process is that it worked regardless of how much pork shoulder we had ground.
And it was quick.

In those years, red pepper flakes were not that common in Italian sausage or on pizzas -- at least not in California.