Integraoligist
New member
We’ve always used bulk raw sausage, when an order came in we’d hand pinch each piece onto the pizza… o how time consuming and messy this is.
I’ve attempted precooking sausage before then chopping it and putting it on the pizza. It tastes normal but the look of it is bad because of the cut.
Does anyone here partially cook their sausage so it’s easy to just throw on the pie, and if so, how do you do it?
As I’m getting everything I can figured out before I start constructing the new Delco, we will be running just a conveyer oven (no fryers or grill) so however we precook the sausage must be through the conveyer.
I was thinking of just having the pizza people hand pinch sausage one at a time onto a pizza pan then partially run it through the oven (just enough to make it non-sticky to the touch) but we’re back to wasting all that time… and I can’t think of a device to press and chop raw sausage.
Ideas?
I’ve attempted precooking sausage before then chopping it and putting it on the pizza. It tastes normal but the look of it is bad because of the cut.
Does anyone here partially cook their sausage so it’s easy to just throw on the pie, and if so, how do you do it?
As I’m getting everything I can figured out before I start constructing the new Delco, we will be running just a conveyer oven (no fryers or grill) so however we precook the sausage must be through the conveyer.
I was thinking of just having the pizza people hand pinch sausage one at a time onto a pizza pan then partially run it through the oven (just enough to make it non-sticky to the touch) but we’re back to wasting all that time… and I can’t think of a device to press and chop raw sausage.
Ideas?
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