Author Topic: Sausage on NY style pies  (Read 804 times)

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Offline Chaze215

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Sausage on NY style pies
« on: October 10, 2013, 09:36:23 PM »
I'm looking for some feedback regarding sausage for NY style /4 minute bakes. Here are the 2 questions I have:
1. Crumbles or slices?
2. Raw or cooked/partially cooked?
Thanks in advance!
Chaz


Offline JD

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Re: Sausage on NY style pies
« Reply #1 on: October 10, 2013, 11:16:39 PM »
 Well that's a matter of preference of course. I prefer thin sliced, partially cooked on top of the cheese. I'd bet more people like raw crumbles.
Josh

Offline TXCraig1

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Re: Sausage on NY style pies
« Reply #2 on: October 10, 2013, 11:55:42 PM »
Raw. Always.

Why leave the flavor in the skillet?
Pizza is not bread.

Offline TXCraig1

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Re: Sausage on NY style pies
« Reply #3 on: October 10, 2013, 11:57:02 PM »
And crumbles/chunks. Just my opinion, but there are few things I hate more than the look of sliced sausage on a pizza.
Pizza is not bread.

Offline Johnny the Gent

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Re: Sausage on NY style pies
« Reply #4 on: October 11, 2013, 06:22:16 AM »
Raw, dime to penny sized chunks. They will be plenty cooked.
Il miglior fabbro

Offline JD

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Re: Sausage on NY style pies
« Reply #5 on: October 11, 2013, 10:22:49 AM »
Raw. Always.

Why leave the flavor in the skillet?

I would argue  that searing actually adds to the flavor.
Josh

Offline Chaze215

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Re: Sausage on NY style pies
« Reply #6 on: October 11, 2013, 12:33:34 PM »
I guess I was worried about it becoming too greasy putting sausage on raw. But i guess it's similar to the fat content of pepperoni.
As a sidenote, i bought some Vermont smoked pepperoni which arrived yesterday. I'm hoping it's as good as everyone says. Is it that good compared to some other store bought pepperonis?
Chaz

Offline red kiosk

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Re: Sausage on NY style pies
« Reply #7 on: October 11, 2013, 09:22:20 PM »
Raw,dime-sized pieces, squished flat between your thumb and finger. I agree with Craig, unless you like licking the skillet, let the good flavoring soak into the pizza. Take care!

Jim
The pathologically precise are annoying, but right!

Offline gabaghool

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Re: Sausage on NY style pies
« Reply #8 on: October 12, 2013, 09:20:50 AM »
Raw, bulk pinches...sausage will always cook, as long as the pieces are small enough.....you get pork juice and fat over the top of your pie.

Every single time Ive done a taste comparison, usually with 10-20 people, the raw wins.......and its always a landslide.

Par cooking ALWAYS ends up over cooked.

Go raw, you wont be sorry.


 

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