Author Topic: Thin Shaved Sausage  (Read 1869 times)

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Offline Perk

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Thin Shaved Sausage
« on: February 01, 2006, 07:45:57 AM »
When I was young, the pizza I ate had chunks of sausage.
Now the pizzeria's I eat at the sausage is sliced real thin, no chunk to it at all.
actually the sausage is thinner then the pepperoni

I like the thin slice.

I was just wondering how I could thinly slice the sausage like they do?
I mean what sausage do they use to get a thin slice almost transparent like.
Can a local grocery market butcher do it for me?

-Dave
Jacksonville Fl.


Offline PizzaDanPizzaMan

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Re: Thin Shaved Sausage
« Reply #1 on: February 01, 2006, 10:23:56 AM »
Generally speaking, the best way to thinly slice just about any type of meat is to partially freeze it. Say a typical raw sausage link in the freezer for about 45 minutes or so, slice to your desired thickness and if it's thin enough just put it right on the pie to cook.

Dan

Offline Perk

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Re: Thin Shaved Sausage
« Reply #2 on: February 02, 2006, 01:03:06 PM »
Generally speaking, the best way to thinly slice just about any type of meat is to partially freeze it. Say a typical raw sausage link in the freezer for about 45 minutes or so, slice to your desired thickness and if it's thin enough just put it right on the pie to cook.

Dan

Thanks for the tip! I'll try that out.
-Dave
Jacksonville Fl.