Pizza sausage recipe?

[fremented]

Anyone have great pizza sausage recipe? I am still trying to find one.

I seen many people on here love to cook, not just make sausage I love pizzas, seems like I have literally spent years at home trying to make them, and still am.

[johnfb]

I use Dave's pepperami on my pizza.
Recipe:

http://forum.sausagemaking.org/viewtopi ... =fermented


For making pizza I bought a pizza counter top oven...works great!!!

http://www.kitchendiscounts.com.au/home ... -oven.html

Got in in the uk although this link is for Australia...but just to show you what it is.

John

[fremented]

Is there a final recipe?

This is what I have, though only paid a few hundred bucks. Maybe we call them half bucks now days.

http://www.pizzaovens.com/Bakers-Pride-P18S-P5514.aspx

[johnfb]

For the pepperami??


If so:

Take a kilo of really cold standard supermarket pork mince (15% fat)
add 50 g Franco's chorizo sausage mix, 2.0g cure #2 and 20g hot smoked paprika and mix by hand until sticky. Stuff into collagen casings (28 mm standard from Franco) and leave on the dining room table to dry. Roll over a couple of times a day. (hanging would be just as good and involve less effort). This way they will dry out in a week or so and be ready to eat. Just make sure that they have lost at least 15% of their weight. Also, as pointed out in that article it is important that they don't case harden on the outside and stop drying in the middle, they need to dry uniformly

When I do this now I double grind the pork and zap it in the blender to get an emulsified blend, less crumbly than in the recipe above. But that is just for my tastes.


John

[fremented]

Yes, thanks.. what is Franco's chorizo sausage mix?

For the pepperami??


If so:

Take a kilo of really cold standard supermarket pork mince (15% fat)
add 50 g Franco's chorizo sausage mix, 2.0g cure #2 and 20g hot smoked paprika and mix by hand until sticky. Stuff into collagen casings (28 mm standard from Franco) and leave on the dining room table to dry. Roll over a couple of times a day. (hanging would be just as good and involve less effort). This way they will dry out in a week or so and be ready to eat. Just make sure that they have lost at least 15% of their weight. Also, as pointed out in that article it is important that they don't case harden on the outside and stop drying in the middle, they need to dry uniformly

When I do this now I double grind the pork and zap it in the blender to get an emulsified blend, less crumbly than in the recipe above. But that is just for my tastes.


John

[johnfb]

It's just a spice blend from the forum shop. But you could use your own blend mix with no problem, just his blend has a very good taste to it.

[fremented]

not to many bites on this thread. The Spanish chorizo I made is nothing like pepperoni. Many variations of it out there.

I know food is very individual, you can make a batch of sausage, some like this others like that.

When I was trying to make (nothing serious) just trying to re-season sweet Italian, Never quite got what I was looking for. I was starting to think I should make it takes more like pepperoni.

I live in a smaller town, and the local family own pizzeria has some strong tasting sausage on there pizza. It is good, salty, strong flavor.

What does other think it should taste like?

[johnfb]

Pepperoni in Ireland doesn't have the same as stuff I have tasted in other countries so like chocolate I guess areas have their tastes. Have you tried the recipes on the Len Poli site. I am sure you will find something you like there

http://lpoli.50webs.com/AlphabeticalLis ... 20SAUSAGES


John

[fremented]

yea I have looked.. made a few from the site, I guess I will have to just keep expermenting. Have expermented some, just have not found something I like to use all the time. My dogs like it though.

I wonder how many season there own sausage.

[fremented]

Is there a downloadable version of Len Poli site do you know? I have looked, but never seen anything. Worried one day it might just vanish.

[johnfb]

When you open one of his recipes just go to File, Save and save it to your hard drive in a folder. This will save them forever on your PC.

[wheels]

I did his cooked pepperoni - it wasn't to my taste.

How about trying wittdog's pepperoni

http://forum.sausagemaking.org/viewtopi ... roni#29517

Phil

[fremented]

Hi John, how about the whole collection?

When you open one of his recipes just go to File, Save and save it to your hard drive in a folder. This will save them forever on your PC.

[fremented]

Hi phil, same here.. I need to try wittdogs.

I did his cooked pepperoni - it wasn't to my taste.

How about trying wittdog's pepperoni

http://forum.sausagemaking.org/viewtopi ... roni#29517

Phil

[fremented]

never used Fermento, need to buy some, dont want to change any part of the recipe.. The only source for it is sausagemaker? That is the only book I have seen it used in? Then my memory might be failing me...