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Home › Forums › Lunch & Dinner Forums › Pizza › Sausage on Pizza

This topic contains 32 replies, has 0 voices, and was last updated by NascarDad NascarDad 12 years, 12 months ago.

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  • January 24, 2008 at 10:49 am #2402514
    JakerDog
    JakerDog
    Member

    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.

  • January 24, 2008 at 10:49 am #2402515
    Rustywolf
    Rustywolf
    Member

    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.

  • January 24, 2008 at 10:49 am #2402516
    NebGuy
    NebGuy
    Member

    quote:

    Originally posted by UncleVic

    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 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.

  • January 24, 2008 at 10:49 am #2402517
    TJ Jackson
    TJ Jackson
    Member

    Nah, we have nothing like that here

  • January 24, 2008 at 10:49 am #2402518
    porkbeaks
    porkbeaks
    Member

    quote:

    Originally posted by porkbeaks

    quote:

    Originally posted by Frankman

    quote:

    Originally posted by Lindseyup67

    You haven’t lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God’s Country", the U.P. of Michigan!!!!!!!!!!!!


    I’m afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?

    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

    Cudighi
    (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
    1 clove

  • January 24, 2008 at 10:49 am #2402519
    ann peeples
    ann peeples
    Member

    Sounds good to me!

  • January 24, 2008 at 10:49 am #2402520
    porkbeaks
    porkbeaks
    Member

    quote:

    Originally posted by Frankman

    quote:

    Originally posted by Lindseyup67

    You haven’t lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God’s Country", the U.P. of Michigan!!!!!!!!!!!!


    I’m afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?

    Also known as "yooper" sausage. Recipehere.

  • January 24, 2008 at 10:49 am #2402521
    Frankman
    Frankman
    Member

    quote:

    Originally posted by Lindseyup67

    You haven’t lived intil you have a pizza with cudighi balls on it! Of course this is only to be found in "God’s Country", the U.P. of Michigan!!!!!!!!!!!!

    I’m afraid to ask what cudighi balls are. Are they like Rocky Mountain oysters?

  • January 24, 2008 at 10:49 am #2402522
    JBarry713
    JBarry713
    Member

    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.

  • January 24, 2008 at 10:49 am #2402523
    Fieldthistle
    Fieldthistle
    Member

    Hello All,
    I prefer crumbled.
    When I make pizza at home, I brown hamburger and sausage together.
    Take Care,
    Fieldthistle

  • January 24, 2008 at 10:49 am #2402524

    Anonymous

    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..

  • January 24, 2008 at 10:49 am #2402525
    unabashed
    unabashed
    Member

    I like both but prefer sliced if not no biggie just please add some red onion[:p]
    thats my wife and I favorite toppings

    Bashed

  • January 24, 2008 at 10:49 am #2402526
    wheregreggeats.com
    wheregreggeats.com
    Member

    Either way … but quality is of utmost importance.

  • January 24, 2008 at 10:49 am #2402527
    jimsock9
    jimsock9
    Member

    I’ve never had sausage on a pizza that I didn’t enjoy, sliced, crumbled or otherwise. [:D]

  • January 24, 2008 at 10:49 am #2402528
    MiamiDon
    MiamiDon
    Member

    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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