Sausage on Pizza

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NascarDad
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2008/01/24 10:48:37 (permalink)

Sausage on Pizza

For those who like sausage on your pizza, do you prefer slices or crumbles on your pizza?

I know there will be disagreement here, but personally, I prefer sliced Italian sausage on my pizza to crumbled sausage. In fact, I would prefer no sausage at all to most of the crumbled sausage I have had on pizza.

In general, most of the good pizza (NY Style) joints I have gone to have the slices; so it is something I look for before I decide to try a new place.

The only exception for me (at least that I can think of) is that crumbled sausage on a deep dish or chicago is fine with me.


And of course, i am prefectly happy without sausage as long as they have fresh mushrooms ( and a good spicy pepperoni) but that is another argument
#1

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    ann peeples
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    RE: Sausage on Pizza 2008/01/24 10:53:14 (permalink)
    Neither...I like hand formed balls of sausage.Never had a pizza with sliced sausage..
    #2
    divefl
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    RE: Sausage on Pizza 2008/01/24 10:59:15 (permalink)
    Crumbles of sausage. Slices of meatball.
    #3
    NascarDad
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    RE: Sausage on Pizza 2008/01/24 11:00:21 (permalink)
    quote:
    Originally posted by annpeeples

    Neither...I like hand formed balls of sausage.Never had a pizza with sliced sausage..
    Wow, I had forgotten about those, I may have had those once or twice.
    #4
    jajarino68
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    RE: Sausage on Pizza 2008/01/24 12:21:28 (permalink)

    I've had both and prefer the crumbles. Do they make pepperoni crumbles?
    #5
    Davydd
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    RE: Sausage on Pizza 2008/01/24 13:47:50 (permalink)
    It depends on what you call sausage. Most sausage I use is more like ground meat so would go on as crumbles or chunks. However I just made a reindeer sausage pizza that I sliced because the sausage would not crumble anyway.
    #6
    Michael Hoffman
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    RE: Sausage on Pizza 2008/01/24 14:00:28 (permalink)
    Whenever I put sausage on I'll remove the casing and break off pieces by hand.
    #7
    brisketboy
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    RE: Sausage on Pizza 2008/01/24 14:00:31 (permalink)
    I've had both and prefer the crumbles. Here in Austin there is a place called Reale's and he gets his sausage from somewhere in Ney York and it's great. We drive 30 miles to eat there and my charming spouse get's one of their pizzas to drag home and freeze. Love sliced pepperoni too.
    #8
    BTB
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    RE: Sausage on Pizza 2008/01/24 16:45:44 (permalink)
    When I first traveled east on business to New York and the east coast many years ago, I found it highly unusual to find sliced pieces of sausage on thin crust pizzas there, rather than the sausage chunks and hunks that I was use to back in my native Chicago. What I've learned and heard about since then is that slices of sausage on pizzas exist primarily in the eastern part of the country and other places that follow a mostly New York/NJ style of pizza tradition. In the midwest -- and actually most of the country, I think -- sausage is put on pizza in hunks, clumps, or balls, as annpeeples mentioned. And in some places, crumbled sausage is also found (i.e. spread out like breakfast sausage is how I interpret crumbled). The reason for having slices of sausage, I was told, was twofold: One, sausage was not a main ingredient on pizzas in the east as it was in the midwest. There was no big tradition of sausage on pizzas back east (although I hear that Boston may be an exception, as well as a couple of the famous NY/NJ pizzerias). In Chicago, sausage was and still is the Number One ingredient requested on pizzas and number two nationwide. And in Chicago, it is almost universally put on the pizza in a raw form. Outside of Chicago, pepperoni is number one.

    And the second and most important reason for sliced sausage being used is that most east coast style pizza is a hot and fast baked pizza generally. Hunks and clumps of sausage, which is traditional to most mid-westerners, would not cook thoroughly with such a fast cooking time. But with slices, it doesn't matter. Slices, even if cooked previously just a little bit, will cook quickly in a sliced form. In Chicago and a lot of midwest places, pizzas are commonly cooked at a little lower temperature and for a much longer period of time. In cooking for such a longer time, the raw pieces or hunks of sausage gets cooked very well. I much prefer the hunks or balls of great, tasty Italian sausage on pizza, rather than slices, but I guess its all what you are used to or raised on. Down here in Florida, most of the pizza places are New York/NJ or east coast style and serve sliced sausage on pizzas. A few of the Chicago, St. Louis, and midwest style pizzerias do it the right way though, at least to me. But I've come to like it both ways.

    An interesting article about sausage on pizza is at http://pizzatoday.com/production_articles.shtml?article=Nzg2MHN1cGVyNzg1N3NlY3JldDc4NjQ=
    #9
    porkbeaks
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    RE: Sausage on Pizza 2008/01/24 17:19:50 (permalink)
    I prefer slices as long as they're thin. I like to see the "proof" that I'm being served real sausage. On the rare occasion I eat pizza that I haven't made myself, I detest finding the sausage product that comes in the form of rabbit pellets. Most times it doesn't even resemble the taste of what I use at home. Lately, I have been removing the casing, crumbling, and precooking the sweet Italian sausage I use at home. As far as the slices being a NE or NY/NJ thing, that could be true but, my earliest memories of pizza include sausage and mushrooms being every bit as popular as pepperoni. At least in mid-50's to early 60's NJ pizza joints. pb
    #10
    NascarDad
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    RE: Sausage on Pizza 2008/01/25 11:01:42 (permalink)
    quote:
    Originally posted by porkbeaks

    I prefer slices as long as they're thin. I like to see the "proof" that I'm being served real sausage. On the rare occasion I eat pizza that I haven't made myself, I detest finding the sausage product that comes in the form of rabbit pellets. Most times it doesn't even resemble the taste of what I use at home.

    Yeah I think that is it. So many of the bad pizzas I have had have had very suspect "sausage" in crumbles. So much of it tastes like a bad breakfast sausage, especially in the national chains. Probably in Chicago that wouldn't be a problem.

    When we make deep dish at home, we do crumble our Italian sausage. And it is good


    I seriously want pizza tonight :(
    #11
    ann peeples
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    RE: Sausage on Pizza 2008/01/25 11:22:52 (permalink)
    My method is more like Mr.Hoffman described.If I cant buy bulk and pinch off pieces, I buy fresh links and do the same(minus casing)
    #12
    fdaniels
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    RE: Sausage on Pizza 2008/01/25 11:29:26 (permalink)
    I, having grown up in Chicago, agree with BTB. And, having work in a pizzeria, can tell you that the bulk sausage is generally grabbed as a big hand full, and squeezed between the fingers of one hand, while being pinched off and placed on the pizza with the other hand.

    In my travels, I have found that when sausage slices are used, since they are precooked, the sausage generally is drier and has less taste.
    #13
    jettababs
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    RE: Sausage on Pizza 2008/01/25 11:41:50 (permalink)
    Depends on the sausage. If it's Italian sausage, crumbled, so more there's more surface area and little nooks and crannies to get crispy in the oven. If it's andouille, slices.
    Never had meatballs on a pizza. Sounds good!
    #14
    johnnymolson
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    RE: Sausage on Pizza 2008/01/26 04:20:11 (permalink)
    I prefer slices, hands down. I hate crumbles.
    #15
    Frankman
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    RE: Sausage on Pizza 2008/01/26 05:59:17 (permalink)
    Sausage thin sliced preferred for me thanx.
    Too many times I've had fresh mushrooms that have gotten dried out and hard when they lay them on top of the cheese. For this reason I'd rather have canned mushrooms. Same with broc. I saute mine in olive oil or butter first till soft.
    Disclaimer: It's pizza!! I'll eat it amy way it comes.
    Yes, think I'll make pizza tonight.
    #16
    Lindseyup67
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    RE: Sausage on Pizza 2008/01/26 07:11:06 (permalink)
    You haven't lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God's Country", the U.P. of Michigan!!!!!!!!!!!!
    #17
    MiamiDon
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    RE: Sausage on Pizza 2008/01/26 07:33:38 (permalink)
    The only sliced sausage I have encountered on a pizza is pepperoni.

    But I would be more than willing to try the sliced pork/fennel "Italian" sausage on a pizza.
    #18
    jimsock9
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    RE: Sausage on Pizza 2008/01/26 07:36:14 (permalink)
    I've never had sausage on a pizza that I didn't enjoy, sliced, crumbled or otherwise.
    #19
    wheregreggeats.com
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    RE: Sausage on Pizza 2008/01/26 08:10:51 (permalink)
    Either way ... but quality is of utmost importance.
    #20
    unabashed
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    RE: Sausage on Pizza 2008/01/26 23:32:53 (permalink)
    I like both but prefer sliced if not no biggie just please add some red onion
    thats my wife and I favorite toppings

    Bashed
    #21
    UncleVic
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    RE: Sausage on Pizza 2008/01/26 23:48:36 (permalink)
    I personally cant stand either on a pie... Well, I should say I would never order it...
    If someone does donate a pie to the eating cause, crumbled would be my choice. A good sausage on a pizza is far and very few in between around here.. I think I've had something I'd brag about once, the several hundred times after that was an insult. My opinion is a good sausage pie would come from a regional area that cares about their product, like Wisconsin with their brats and cheese..
    #22
    Fieldthistle
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    RE: Sausage on Pizza 2008/01/27 04:49:22 (permalink)
    Hello All,
    I prefer crumbled.
    When I make pizza at home, I brown hamburger and sausage together.
    Take Care,
    Fieldthistle
    #23
    JBarry713
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    RE: Sausage on Pizza 2008/01/27 10:10:41 (permalink)
    Quality of the sausage is of the utmost importance. Usually this means larger chunks of sausage (typically loally made) that have been torn away from the casing by hand. I have found that most of the time the sausage is (pre) sliced or crumbled (tiny crumbles, e.g. Sbarro or some run-of-the-mill NY slice bar), the quaity of the sausage is lacking.
    #24
    Frankman
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    RE: Sausage on Pizza 2008/01/27 10:32:41 (permalink)
    quote:
    Originally posted by Lindseyup67

    You haven't lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God's Country", the U.P. of Michigan!!!!!!!!!!!!

    I'm afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?
    #25
    porkbeaks
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    RE: Sausage on Pizza 2008/01/27 10:59:37 (permalink)
    quote:
    Originally posted by Frankman

    quote:
    Originally posted by Lindseyup67

    You haven't lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God's Country", the U.P. of Michigan!!!!!!!!!!!!

    I'm afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?


    Also known as "yooper" sausage. Recipe[url='http://paulettekruger.tripod.com/cudighi_recipe.html']here[/url].
    #26
    ann peeples
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    RE: Sausage on Pizza 2008/01/27 11:13:11 (permalink)
    Sounds good to me!
    #27
    porkbeaks
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    RE: Sausage on Pizza 2008/01/27 12:35:56 (permalink)
    quote:
    Originally posted by porkbeaks

    quote:
    Originally posted by Frankman

    quote:
    Originally posted by Lindseyup67

    You haven't lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God's Country", the U.P. of Michigan!!!!!!!!!!!!

    I'm afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?


    Also known as "yooper" sausage. Recipe[url='http://paulettekruger.tripod.com/cudighi_recipe.html']here[/url].


    Based on some of the ingredients in the "sweet" version recipe for cudighi, it sounds like it could be called "Cincinnati Sausage". pb

    Cudighi
    (This recipe does not use fennel seed and is sweeter)

    6 lb. pork butt
    2 T. salt
    1 tsp. pepper
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. allspice
    1/2 -1 C. dry red wine
    6 garlic cloves
    1 cinnamon stick
    1 clove
    #28
    TJ Jackson
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    RE: Sausage on Pizza 2008/01/27 12:39:09 (permalink)
    Nah, we have nothing like that here
    #29
    NebGuy
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    RE: Sausage on Pizza 2008/01/27 14:29:11 (permalink)
    quote:
    Originally posted by UncleVic

    My opinion is a good sausage pie would come from a regional area that cares about their product, like Wisconsin with their brats and cheese..

    I can't get good sausage in my area but when I make my yearly trip to the Frozen Tundra I found several places in Green Bay that use a pinched fresh sausage and it it great. Between that and overloading on brats I'm one happy guy.
    #30
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