Never liked the crumbles, in my opinion they seem to be tastless and burnt. The rabbit pelletts being the worst of them. I do like sliced and the pinched no casing style. The later seems to be juicey and full of flavor even more then the thin sliced.
I have the same thought on eggplant. I love eggplant and garlic on a pizza,but only if t he eggplant is chopped. Some places put a slab of eggplant on each slice and I find that tougher to eat. I think the slab is not fried so it is still a bit stringy, but the chopped always seems to be prefired and then chopped and put on the pie.
Rule of pizza thumb: Whatever Domino’s uses, go the opposite way. Ergo, Domino’s uses rabbit pellet-style "sausage crumbles," so real sausage slices ala NYC has to be the way to go.
Also, don’t forget, pizza parlors using real sausage on their pizzas are 98 percent likely to offer a tasty Italian sausage-and-peppers hero to go with it. One caveat: If you are ever served a hamburger-style "sausage patty" on one of these, run screaming.
I can’t get good sausage in my area but when I make my yearly trip to the Frozen Tundra I found several places in Green Bay that use a pinched fresh sausage and it it great. Between that and overloading on brats I’m one happy guy.
Nah, we have nothing like that here
Also known as "yooper" sausage. Recipehere.
Based on some of the ingredients in the "sweet" version recipe for cudighi, it sounds like it could be called "Cincinnati Sausage". [;)][}:)] pb
(This recipe does not use fennel seed and is sweeter)
6 lb. pork butt
2 T. salt
1 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 -1 C. dry red wine
6 garlic cloves
1 cinnamon stick
Sounds good to me!
I’m afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?
Quality of the sausage is of the utmost importance. Usually this means larger chunks of sausage (typically loally made) that have been torn away from the casing by hand. I have found that most of the time the sausage is (pre) sliced or crumbled (tiny crumbles, e.g. Sbarro or some run-of-the-mill NY slice bar), the quaity of the sausage is lacking.
I prefer crumbled.
When I make pizza at home, I brown hamburger and sausage together.
I personally cant stand either on a pie… Well, I should say I would never order it…
If someone does donate a pie to the eating cause, crumbled would be my choice. A good sausage on a pizza is far and very few in between around here.. I think I’ve had something I’d brag about once, the several hundred times after that was an insult. My opinion is a good sausage pie would come from a regional area that cares about their product, like Wisconsin with their brats and cheese..
I like both but prefer sliced if not no biggie just please add some red onion[:p]
thats my wife and I favorite toppings
Either way … but quality is of utmost importance.
I’ve never had sausage on a pizza that I didn’t enjoy, sliced, crumbled or otherwise. [:D]
The only sliced sausage I have encountered on a pizza is pepperoni.
But I would be more than willing to try the sliced pork/fennel "Italian" sausage on a pizza. [:p][:p][:p]
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