Sausage style

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ScreamingChicken
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2014/06/07 15:33:13 (permalink)

Sausage style

Last night we ordered a pizza from our favorite local place for the first time in awhile and I was reminded that the sausage he uses is rather garlicky and spicy (both good things to me).  And on my recent trip to Iowa I encountered Quad Cities-style pizza, which uses a mildly-seasoned, loose pork sausage.
 
So now I'm wondering: are there any particular styles of pizza sausage that seem to be regionally prevalent?
#1

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    FriedClamFanatic
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    Re:Sausage style 2014/06/07 22:14:50 (permalink)
    in SE Mass and parts of RI, you can get a (regular, Italian type) sausage pizza.....but with a high Portuguese population, the preferred meat would be Linguica...chunkier.........garlicky.........plenty of paprika. Sheer heaven...have one and you'll turn up your nose at Pepperoni for decades
    #2
    Ketteract
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    Re:Sausage style 2014/06/08 08:18:28 (permalink)
    ScreamingChicken

     And on my recent trip to Iowa I encountered Quad Cities-style pizza, which uses a mildly-seasoned, loose pork sausage.  

    Out of curiosity, where did you go for your first taste of QC-style?
    #3
    ScreamingChicken
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    Re:Sausage style 2014/06/08 11:24:54 (permalink)
    Technically speaking my first taste was at Harris but I also hit Frank's on my recent trip to Iowa.
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    Phildelmar
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    Re:Sausage style 2014/06/08 19:50:53 (permalink)
    As lomg as there's plenty of fennel in the sausage I'm happy
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    Michael Hoffman
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    Re:Sausage style 2014/06/08 20:12:07 (permalink)
    FriedClamFanatic

    ...have one and you'll turn up your nose at Pepperoni for decades

    My nose has been turned up at pepperoni ever since I first saw those little things on a tomato pie. I do enjoy sandwich pepperoni, but I'd never eat it on a pie.

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    FriedClamFanatic
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    Re:Sausage style 2014/06/08 21:16:15 (permalink)
    The same is true of CHourico (pronounced Choe-Rees') vs Chrorizo for me.  Both have a bit of heat.but the Chourico ups the garlic and paprika........is soft...where Chorizo is hard and sort of.........IDK..."soapy"
    post edited by FriedClamFanatic - 2014/06/08 21:19:34
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    Michael Hoffman
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    Re:Sausage style 2014/06/08 21:55:40 (permalink)
    Actually, I like both of those. But I've never had either on an apizza.
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    FriedClamFanatic
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    Re:Sausage style 2014/06/08 22:25:59 (permalink)
    Well, as a sandwich..with a tiny bit of sauce,  both are sublime as well.  And minced into a stuffed quahog ........Lawd have mercy!
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    WarToad
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    Re:Sausage style 2014/06/09 15:09:20 (permalink)
    I've noticed in the mid-west, local sausage tends to had a good hit of fennel seed in it.  I like that.  Maybe because I simply grew up with it.
    #10
    collinf
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    Re:Sausage style 2014/06/10 14:49:47 (permalink)
    WarToad

    I've noticed in the mid-west, local sausage tends to had a good hit of fennel seed in it.  I like that.  Maybe because I simply grew up with it.

     
    In the larger urban areas, I think that is true (and I like it, too), but when you get into more of the rural areas, such as beyond the Quad Cities, the sausage is often a very lightly seasoned pork sausage, like a breakfast sausage, and not an Italian sausage.  I guess some folks like their sausage to be more bland.  I am not one of those people.
    #11
    ChiTownDiner
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    Re:Sausage style 2014/06/10 15:05:09 (permalink)
    Regardless of the taste or ingredients, I dislike sausage that is sliced diagonally from whole sausage and then the thin strips put on a pizza.  I gotta have crumbled sausage or larger pieces.
    #12
    fishtaco
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    Re:Sausage style 2014/06/10 16:19:25 (permalink)
    collinf

    WarToad

    I've noticed in the mid-west, local sausage tends to had a good hit of fennel seed in it.  I like that.  Maybe because I simply grew up with it.


    In the larger urban areas, I think that is true (and I like it, too), but when you get into more of the rural areas, such as beyond the Quad Cities, the sausage is often a very lightly seasoned pork sausage, like a breakfast sausage, and not an Italian sausage.  I guess some folks like their sausage to be more bland.  I am not one of those people.

     
    It is like that around here too.  I hate it.

    #13
    SeamusD
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    Re:Sausage style 2014/06/12 14:08:32 (permalink)
    Around NY state (excluding NYC), it only depends on the pizzeria the type and presentation of the sausage used. A lot of places use crumbled, some use round or diagonal cut, some places even use the pre-cooked kibble-looking little balls of sausage (not usually very good). I personally don't care if it's cut or crumbled as long as it tastes good.
    My brother's place takes whole large spiral links of good mild Italian sausage, cooks and cools it, cuts it into links 5 or 6 inches long, then runs the links through a meat slicer lengthwise so they get nice long thin strips.
    #14
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