www.sausagemaking.org

Hi everyone,

I realize this is a UK based site but I was hoping there might be some Americans around who will be able to help (or non-Americans who have eaten this type of sausage). I am trying to figure out how to create a sausage that will be similar to the finely crumbled sausage you occasionally find on pizza here (mostly in the Midwest, I think - I have never seen it in NYC). This sausage tastes basically like your average spicy italian sausage (the type you usually find in small balls or slices on pizza). However, its texture is completely different. It is quite oily (this is a good thing!), dry and crumbly, and very finely ground. It adds an almost sandy quality to the top of the pizza.

I have tried to replicate it by breaking up italian sausage into very small bits while sauteing, and that doesn't work. Am thinking I may try whizzing cooked sausage in a food processor and cooking it again to try to achieve the dry sandy texture. However, if anyone knows what I'm talking about AND if it's a different type of sausage entirely, I would greatly appreciate the recipe!

I live int the Uk, so am probably completely wrong, but I wonder whether it is some form of cooked pepperoni?

If so there's a recipe on Len Poli's site:

http://lpoli.50webs.com/index_files/Pep ... cooked.pdf

Crumbled on a pizza, I can imagine it being as you describe.

Although, I have to say that I wasn't impressed when I made it.

Phil

Sounds like the type of sausage that beginners often make by accident i.e. not properly emulified.
I would try making an italian sausage mix but NOT mixing it too much and therefore NOT emulsifying it. That would give you the texture you describe.

Try this recipe:
1lb minced (ground) pork shoulder (butt)
1lb minced pork belly
1/2 oz fine sea salt
2 cloves garlic, crushed
2tsp ground black pepper
1tsp chilli flakes
1tsp crushed fennel seeds


I normally add a small amount of cure#1 to this recipe when making a proper sausage but I've left it out here as I don't think it would benefit.

Toasting the fennel seeds will produce a different flavour, which you may - or may not - prefer. Don't toast to the point of smoke!

Hi Everyone,

Thanks for your responses - I thought I already replied to this thread but it must not have posted. Anyway, the lack of emulsification may be part of the answer, along with an extremely fine grind on the meat. I'm wondering if I can get it ground finely enough with a grinder, or if I should use my food processor on it instead. I just worry that the food processor would emulsify it as well. Tricky business, this!

here are the ingredients for a bulk pizza sausage topping I make for homemade pizza. I'm assuming you know the basics of sausagemaking and can adjust the grind to what you want. You will have to convert to metric, as I only do this in small batches - a little goes a long way with pizza toppings. Also, where it calls for Parmesan or Asiago cheese, I use Romano, because I'm allergic to beef and bovine dairy, and the Pecorino Romano does fine. So does Pecorino Tuscano. Of course, you can omit the turkey and use all pork or some other combination of meats.

4 pounds ground pork
4 pounds ground turkey
8 teaspoons fennel seed
8 teaspoons kosher salt
6 teaspoons crushed red pepper
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1 cup chopped fresh parsley
12 cloves garlic, minced
8 tablespoons grated Parmesan or Asiago cheese
2 cups dry red wine
4 teaspoons olive oil

This benefits from sitting for at least 24 hours in the refrigerator before use.

That looks good, Vagreys, and I am thinking that the addition of the cheese gives the "oily, sandy" texture that Biondaninonima (sp?) is looking for. Do you ever stuff this into casings?

vinner wrote:That looks good, Vagreys, and I am thinking that the addition of the cheese gives the "oily, sandy" texture that Biondaninonima (sp?) is looking for. Do you ever stuff this into casings?

Between the actual oil and what yields from the cheese, and depending on the fat content of your meat (or, if you separate lean from fat, how much fat you add), this can add a satisfying amount of flavorful grease to your pizza!

I usually just crumble it in a skillet, and how fine it breaks up depends on much you break it up while you are browning it. If you work it too much, or overcook it, you end up with sausage gravel. I break it up some and just let it start to brown, and try to undercook it, slightly, letting it finish up as it cooks with the pizza.

No, I've never stuffed it in casing, but I think it would make an excellent rope sausage.