Author Topic: another sausage question  (Read 3661 times)

0 Members and 1 Guest are viewing this topic.

Offline artigiano

  • Registered User
  • Posts: 240
  • Age: 33
  • Location: Vancouver, British Columbia
another sausage question
« on: December 18, 2006, 01:59:18 PM »
as far as sausages go using a brick oven... I dont know if you can put them on raw just thinly cut, or should they be pre cooked for a little while?  I am assuming that when people are talking about sausages, and Chris Bianco uses his fennel sausage they are the fresh ones that need to be cooked as they are not cured.  I havent tried these types of sausages in my brick oven but I am pretty sure its what they are using.


Offline PizzaPolice

  • Supporting Member
  • *
  • Posts: 435
  • Location: N/W Indiana
  • WFO-Where Art & Physics meet - Heat is the Arbiter
Re: another sausage question
« Reply #1 on: December 18, 2006, 02:42:56 PM »
Since a wood oven has such fast cook time, I precook my sausage.  After dollying up the sausage with spices and stuff, I press it out in an iron skillet.  Loosely cover it with parchment or foil and stick it the wood fired oven.  About one beer later, it's done.  One nice, big patty you break up accordingly. 
However, if you use a very thin piece, I imagine raw would work just fine. 
« Last Edit: December 18, 2006, 02:47:48 PM by PizzaPolice »

Offline statu

  • Registered User
  • Posts: 20
  • Age: 40
  • Location: Rockville, Maryland
  • I Love Pizza!
Re: another sausage question
« Reply #2 on: December 18, 2006, 07:50:23 PM »
I always put mine on raw. I've never had a problem!

Offline artigiano

  • Registered User
  • Posts: 240
  • Age: 33
  • Location: Vancouver, British Columbia
Re: another sausage question
« Reply #3 on: December 19, 2006, 12:52:14 PM »
I am pretty sure that they must be somewhat pre cooked.. thats what I will try thanks guys

Offline PIZZAIAM

  • Registered User
  • Posts: 3
Re: another sausage question
« Reply #4 on: March 09, 2007, 08:44:42 PM »
BORN AND RAISED IN CHICAGO, BEEN MAKING AND EATING PIZZA HERE FOR 50+ YEARS
ITALIAN SAUSAGE HAS FENNEL..............PERIOD!

TAKE JOHNSONVILLE MILD ITALIAN SAUSAGE AND ADD 1 TSP/LB OF CRACKED FENNEL TO FIX IT. OR GO TO SERRILLI'S ON NORTH AVE IN CHICAGO FOR THE REAL THING, MILD OR HOT.

Offline itsinthesauce

  • Registered User
  • Posts: 446
  • This is a sickness.
Re: another sausage question
« Reply #5 on: March 10, 2007, 07:46:21 AM »
Amen! A little red pepper falke for hot.

Offline enchant

  • Registered User
  • Posts: 307
  • Age: 62
  • Location: Marshfield, MA
  • World-class pizza maker in the making
Re: another sausage question
« Reply #6 on: March 10, 2007, 04:45:33 PM »
Pardon my ignorance here, but when adding fennel to the sausage, do you just add it as it comes out of the bottle, or should you grind it up or something?
--pat--

Offline PIZZAIAM

  • Registered User
  • Posts: 3
Re: another sausage question
« Reply #7 on: March 10, 2007, 07:09:48 PM »
Fennel is usually sold three ways:

Ground Fennel is used in soups and sauces to give you a more subtle even flavor.

Cracked fennel is used in pizza sauces and sausages to create a stronger flavor and 
some hot spots.

Whole fennel is usually only found in sausage to release a strong burst of flavor and heat when you bite into it.


 

pizzapan