need new sausage topping - good brand?

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NicksPizza

New member
I intend to make my own at some piont, but for now I am inspired by the recent thread and am going to be sampling some brands of bulk mild and sweet Italian sausages to bake off and crumble. I have a somewhat limited options to start out with. . . and then will branch out. The brands I can choose for initial testing are:

Roseli (USFoods house label)
Fontanini
Milfione

Prcing aside, anyone particularly excited about one of these brands? Also, what sort of yield can I expect from 10 bulk raw? I expect some fat melting to eat into my final product . . . I am thinking no more than 30%? More hoping I guess.

Third question in the topic is portioning of sausage. How much of a good, flavorful sausage do you use on a 10"/12"/16" pie???
 
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Another option is a fully cooked SLICED italian sausage… Our customers love the stuff. Goes on like pepperoni and is higher end looking option compared to the kibbles.
 
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We use the fontanini. The ground sausage does not look like dog food. We also offer the italian links. We slice them up as well. It is a big seller and makes us different from the chains
 
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aj453:
We use the fontanini. The ground sausage does not look like dog food.
Click to expand...
you should see if you can sell them that strap line! lol :roll:
 
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Nick
I am not sure if this would be an option for you. I have all my meats done by a local butcher. I even advertise this on my menus and web site. The cost is slightly higher than the stuff from the food services but the quality far surpasses anything they sell.
 
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We have sliced, bias-sliced and whole Italian sausage links and various Italian sausage toppings available. If you would like one of our salespeople to call you for a consultation please PM me your info.

We also have a few tools and resources which you may be interested in when making your decision:
 
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