Pizza sausage recipe?

[wittdog]

Feremento is similar to powdered butter milk...it is supposed to give the pep a twang....it does just no where near the "twang" of the dry cured stuff

[fremented]

I have poweder butter milk, think it would be ok to sub with your recipe? If so wonder what the ratio would be?

[wittdog]

I would just sub it in...but thats just me

[fremented]

Witt, I am curios to what type of dry cultures you used? I only made one batch of dry sausage (3types) and used F-RM-52, twangy. I wonder how T-SPX is, says mild? F-LC is?? this one works at different speeds, by very temp?? More or less tangy then F-RM-52? I do not care for my taste of pepperoni that I made. Need to get the nerve up and make another test batch.. failure reduce to 5lb batch..

[captain_mic]

hi to all, i want to share some Piza Recipes with u people.and i hope u all like it.

Clam Pizza

[b]Timings[/b]

Preparation Time:15 min(s)
Cooking Time:60 min(s)
Total Time:75 min(s)
This recipe can be serve by Four Persons

Ingredients

1. 2 oz Grated Fresh Parmesan
2. 1 Can Baby Clams Drained And Rinsed
3. 8 oz Grated Cheddar Preferably Whit
4. 1 New York Style Pizza Dough For 12 Inch Pizza
5. 3 to 4 Cloves Garlic Chopped

Method

1. Preheat oven to 500 degrees F.
2. Lightly brush dough with olive oil.
3. Top with cheddar cheese, leaving a 1/2 inch border around edge.
4. Top with clams and garlic.
5. Drizzle lightly with olive oil.
6. Grate a bit of fresh pepper around and salt lightly.
7. Bake for about 10 minutes or until the edge is golden brown.
8. Remove from oven and lightly brush the edge of the pizza with olive oil.
9. Sprinkle as much chopped parsley as you wish.
10. Top with the parmesan cheese.

[saucisson]

Nice one, thank you and welcome...

Dave