sausage

Discussion in 'The Think Tank' started by clownhair, Jun 15, 2019.

  1. clownhair

    clownhair Active Member

    Joined:
    Dec 7, 2010
    Messages:
    120
    Likes Received:
    36
    What is everyone using for sausage?

    We are currently using a raw sausage and I like it but it does have its downfalls, cross contamination. slowing production, employees struggling to not hand pinch baseball size chunks etc.. I have tried a couple pre cooked products and they always just seem like sausage flavored bread to me. Does anybody use a precooked product that they are in love with?
     
  2. ddariel20

    ddariel20 Member

    Joined:
    Jun 5, 2007
    Messages:
    200
    Likes Received:
    21
    Location:
    perry,ny
    WE buy a fresh local bulk sausage and cook it on our flat top and cool to put on the pies, it works out well for our operation.
     
  3. sparrowspizza

    sparrowspizza Active Member

    Joined:
    Nov 8, 2016
    Messages:
    156
    Likes Received:
    32
    Location:
    richmond, VA
    FONTANINI is the best. Dime sized nuggets.
     
    December likes this.
  4. December

    December Active Member

    Joined:
    Apr 20, 2013
    Messages:
    529
    Likes Received:
    185
    D322B0F7-DD96-436B-8EE8-3CB831A28A05.jpeg I use Fontanini also. I love it
    Ive been using this with great results and an insane price point $1.82lb
     
    sparrowspizza likes this.
  5. smiling with hope

    smiling with hope Active Member

    Joined:
    Jan 25, 2013
    Messages:
    371
    Likes Received:
    248
    Location:
    reno nevada
    We use my grandfathers recipe from Italy He was an Italian meat maker on the weekends and worked in the slaughter house during the week. We mix our season pack into it and then weigh it out on patty paper. We pinch it raw on the pies and continually get compliments on how much better it is than any premade stuff. Little thinks make a big difference in the final product. Walter
     
  6. famousperry

    famousperry Active Member

    Joined:
    Feb 23, 2013
    Messages:
    323
    Likes Received:
    100
    Last edited: Jun 16, 2019
    Piedad and bodegahwy like this.
  7. clownhair

    clownhair Active Member

    Joined:
    Dec 7, 2010
    Messages:
    120
    Likes Received:
    36
    This is what we currently do an it is super good. We are just getting so busy and its slowing us down alot. I figured if I could find something that was close I would consider it but if I can't then we will keep pluggin along.
     
  8. December

    December Active Member

    Joined:
    Apr 20, 2013
    Messages:
    529
    Likes Received:
    185
    46398913-659E-4CC6-8E0F-B431CA290EFE.jpeg I felt the same way, I wanted to put a sausage ricotta pizza on my menu, the sliced kind didn’t look right on the pizza
    Im glad I went with the nugget style its my most popular specialty pizza
     
    Piedad and sparrowspizza like this.
  9. FogHorn

    FogHorn Member

    Joined:
    Feb 18, 2015
    Messages:
    39
    Likes Received:
    13
    Location:
    California
    What does your seasoning mix contain? I’m still looking for a good recipe, having tried many but wasn’t really satisfied. Yours sounds intriguing.
     
  10. smiling with hope

    smiling with hope Active Member

    Joined:
    Jan 25, 2013
    Messages:
    371
    Likes Received:
    248
    Location:
    reno nevada

    People want to buy it in bulk all the time but we don't have the time to do that. Unfortunately we don't share our recipes. Hopefully your palate is strong enough to create a sausage that compliments your entire pizza.
     
  11. smiling with hope

    smiling with hope Active Member

    Joined:
    Jan 25, 2013
    Messages:
    371
    Likes Received:
    248
    Location:
    reno nevada
    here is ours. Yours is looking good. IMO for every corner you cut you through the balance of the pie off and in the long run things suffer with how the public reacts to your product.
     
  12. smiling with hope

    smiling with hope Active Member

    Joined:
    Jan 25, 2013
    Messages:
    371
    Likes Received:
    248
    Location:
    reno nevada
  13. durbancic

    durbancic Active Member

    Joined:
    Jun 16, 2011
    Messages:
    487
    Likes Received:
    91
    Location:
    Ohio
    We use DiRusso medium sausage. We get it raw in 5# tubes. Chop and cook in oven. Chop and cook in oven again. Grind in meat grinder on our Hobart. Cook some more. Cool.
    People love it, spreads great, etc. NOT cheap. We pay $2.60/#, yield about 75%... that 30# case turns into about 22.5# and bumps the price up.
     

    Attached Files:

  14. Oakland Style Pizza

    Oakland Style Pizza New Member

    Joined:
    May 27, 2019
    Messages:
    23
    Likes Received:
    3
    Location:
    oakland, ca
    Housemade sausage is so easy imho. Like the above poster we've been making it in house from the get go.
    Jetro supplies ground pork frozen in 10 or 15# packs. We grind in food processor: 10oz raw garlic with (iirc) 1.25 oz salt, 1oz fennel seed and .75oz chili flake. Mix it with 10# ground pork and pack into quart delis. Cooks grab about 6oz of it at a time and pinch off raw onto the pie. More handwashing than usual, but its a far superior result than anything you can buy premade and cooked, free of preservative and quick and inexpensive to prep. You want to make sure you are going through a batch in a couple of days.
    The seasoning is really up to you, you can go in a bunch of different directions with the flavor to suit your uses. Happy R&D!
     
  15. Steve Amlani

    Steve Amlani New Member

    Joined:
    Sep 11, 2018
    Messages:
    16
    Likes Received:
    6
    Location:
    southern california
  16. bigmoose

    bigmoose Member

    Joined:
    Dec 10, 2013
    Messages:
    34
    Likes Received:
    13
    Location:
    OH
    Oakland Sausage Recipe: (if oz are weight oz's)
    100% ground pork
    6.2% fresh garlic
    6.2% fennel
    0.8% salt
    0.47% chili flake

    Your recipe is encouraging me to use much more fennel than I have in the past. I am surprised at the low salt, perhaps this is what balances with your pie though. (I thought sausage salt was typically near 1.5% to 2%?)
     
  17. Oakland Style Pizza

    Oakland Style Pizza New Member

    Joined:
    May 27, 2019
    Messages:
    23
    Likes Received:
    3
    Location:
    oakland, ca
    Ounces are by weight.

    Yeah, the salt is low compared to a cured or preserved sausage. We use it fresh, so I didn’t approach from a preservation perspective, but one of flavor. We use a pretty salty dough, and often pair our sausage w veg toppings (Sausage and Kale w Fresh Mozz, Caramelized Onion and Chili Flake is a customer fave). So we don’t want a meat that’s so salty that it over powers.

    As for the fennel, I just double checked the recipe and we actually go 1.5 oz per 10# meat. You converted it as 10 oz, not 1 oz- which is what I thought it was. Yeah, 10 oz would be crazy fennel
     
  18. bigmoose

    bigmoose Member

    Joined:
    Dec 10, 2013
    Messages:
    34
    Likes Received:
    13
    Location:
    OH
    Thanks Oakland... I see it now... drat the dyslexic blending together... how many times I read it as 10 z... and it is 1 oz!! Perhaps I can share my 10 lb container of fennel with a friend now! haha.
     
    bodegahwy likes this.
  19. famousperry

    famousperry Active Member

    Joined:
    Feb 23, 2013
    Messages:
    323
    Likes Received:
    100
    they are random cut but I would say approx 10 slices per oz
    we use 7oz on a large 18"pie I think is a better guide...cost approx $1.50