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Pizza sausage recipe?
Posted:
Fri Mar 20, 2009 4:33 pmby 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.
Posted:
Fri Mar 20, 2009 6:24 pmby johnfb
I use Dave's pepperami on my pizza.
Recipe:
http://forum.sausagemaking.org/viewtopi ... =fermentedFor making pizza I bought a pizza counter top oven...works great!!!
http://www.kitchendiscounts.com.au/home ... -oven.htmlGot in in the uk although this link is for Australia...but just to show you what it is.
John
Posted:
Fri Mar 20, 2009 7:37 pmby 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
Posted:
Fri Mar 20, 2009 7:47 pmby 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
Posted:
Fri Mar 20, 2009 7:50 pmby fremented
Yes, thanks.. what is Franco's chorizo sausage mix?
johnfb wrote: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
Posted:
Fri Mar 20, 2009 7:56 pmby 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.
Posted:
Tue Mar 24, 2009 1:42 pmby 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?
Posted:
Tue Mar 24, 2009 5:46 pmby 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 ... 20SAUSAGESJohn
Posted:
Tue Mar 24, 2009 8:41 pmby 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.
Posted:
Tue Mar 24, 2009 8:44 pmby 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.
Posted:
Tue Mar 24, 2009 8:49 pmby 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.
Posted:
Tue Mar 24, 2009 9:02 pmby wheels
I did his cooked pepperoni - it wasn't to my taste.
How about trying wittdog's pepperoni
http://forum.sausagemaking.org/viewtopi ... roni#29517Phil
Posted:
Thu Mar 26, 2009 1:25 pmby fremented
Hi John, how about the whole collection?
johnfb wrote: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.
Posted:
Thu Mar 26, 2009 1:27 pmby fremented
Hi phil, same here.. I need to try wittdogs.
Posted:
Thu Mar 26, 2009 1:35 pmby 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...