Rico
January 8, 2020, 2:59am
21
elevatedpizzaco:
We get fresh local sausage in bulk, mold it into links and cook it up, cut them thin, weigh them and put them in snack size ziplocks. Its alot of labour and i wish we could cook it raw onto the pizzas which tastes 100 times better because the fat and flavour get transferred all over the pizza. The reason why we dont is because we wont be able to use up the sausage that quick before it goes bad. Anyone have a solution to this? Fresh sausage will only stay fresh for about 72 hours im assuming.
What about dividing it into portions that will be used within the time frame and freeze them. Pull out and let defrost in cooler a day or two or until defrost before use.
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Same here, I use Rinaldi.