Sausages

[Foccaciaman]

What kind of sausage does everyone use on there pizzas?
Does anyone make there own?

I just started making my own italian sausage for pizza with some ground pork. ;Dpretty tasty first try too.

Since I can't find anything I think is worthy enough to put on there in the way of Italian Sausage. Everything I have tried just seems ok. So it was time to season my own.

I would be interested in anyone's recipes.

[Steve]

I use sweet Italian sausage (store bought). I'm still looking for a store that sells a quality brand. So far, I end up buying Hillshire Farms brand.

[Wayne]

I use fresh mild italion sausage that is made at the store.  It's great.

[Foccaciaman]

I think the last store sausage I bought was Johnsonville and it was pretty good but still lacked some of that unique resturaunt flavor that I have had on some Chicago Style Pizzas.
I guess I'm trying to copy something I tasted once but can't quite remember where.

[Randy]

I tried grinding a pork butt to make sausage but it needed more fat.  I think about 30% fat or more.

Randy

[DKM]

I use fresh mild italion sausage that is made at the store.  It's great.

Ditto

[Steve]

I tried making homemade too... using ground pork from the supermarket. Way too dry and not enough fat.

[itsinthesauce]

Got to use Pork Butt...only way to get it right.

[Pierre]

Does anyone have a really good recipe for selfmade italian sausage (mild and or hot)?

I'd like to try it making some for my upcoming chicago pie.

Pierre

[itsinthesauce]

Click on Chicago Style Deep Dich on the home page. There is a simple recipe there.

[Foccaciaman]

I'll pull out the recipe I just made recently and post it later this evening for you.
 

[Pierre]

I'll pull out the recipe I just made recently and post it later this evening for you.
 

Thank's, I would be very glad for several variations and tips. Sorry for not answering right away. We have a 7 hour time difference from East coast to Middle Europe (GMT+1 hour).

Pierre

[Foccaciaman]

No Problem, I forgot to bring it down to my office from the kitchen anyway, and I am lazy. I'll get it on the next trip and have it up soon for you. I actually came across a couple other sausage recipes I'll put with it.

[Foccaciaman]

 ;DFinally I remembered to bring the sausage recipes down into my hole in the basement (hidden office from wife and children)
I have mixed and matched several of these recipes for my own.

Italian Sausage:
1lbs ground pork
1 medium onion
1 garlic clove crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp fennel seed
1/4 tsp paprika
1/8 tsp ground thyme
1/8 tsp cayenne pepper
patties, link, meatballs or of course on pizza

Italian Sausage 2
8 lbs. Pork shoulder
2tsp Salt
1 tsp Black Pepper
4 tsp Fennel Seeds
4 tsp Oregeno
1 tsp Garlic Powder
Cut pork into 1 inch cubes season with mixture and grind.

Sicilian Sausage
41/2 lbs Pork Butt
1/2 lbs. pork fat
2 1/2 tblsp salt
3 tsp Black pepper
3 tsp fennel seed
Crushed red pepper to taste
2 Cloves garlic
1 tsp anise seed (optional)

Italian Sausage 3 (kinda hot)
5lbs pork
1 cup wine red/white or water
1 cup fresh parsley
5 tsp salt
1 tblsp garlic powder/4-5 garlic cloves minced
1 tblsp ground pepper
2-3 tsp cayenne pepper
5 tblsp fennel seed
2 tsp crushed chili peppers
Paprika to color
1 tsp ground anise
I have translated all these into recipes that I can use just ground pork from my local market. This way I am able to test each one with a minimal amount of meat. And I have found them to be pretty darn good so far I will probably not be buying italian sausage again. I will only make my own. Way to much fun.

[Pierre]

Thanks!!  Focacciaman

I am very grateful for the recipes you posted, for one thing "tried and tested" and found to be very good. I will try each of them in the coming weeks. Thanks very much.

In Hamburg there are no specialty shops with Italian fresh produce, I have never spotted Italian sausage anywhere, and  "homemade" is often better anyway.

Pierre