Big Sausage Pizzas are best!
Pizza, considered an Italian cuisine, is very popular and famous dish all over the world and without exception it is also one of the most popular foods here in the U.S.
In the US you generally have three different pizza crust types to choose from; Deep Dish, which is thick and fried in oil in a pan, Hand Toss which is less thick than pan and spread over a pizza pie plate by hand and Thin which is very crisp and thin, much like a cracker. Once you have picked your crust a sauce is spread on top of it. Most pizza sauces have a tomato base which usually contains tomato paste, water, garlic, onions, oregano, marjoram, basil, pepper, and salt. Some sauce recipes may include sugar or corn syrup to sweeten the sauce. Mozzarella cheese usually tops the sauce, though other cheese types such as cheddar and provolone may be used to add distinct flavors.
Nowadays on top of the pizza’s cheese many ingredients are used for toppings. These include vegetables like onion, tomato, green peppers, red peppers, mushrooms, black olives, and so on. You have meats that include chicken, beef, pepperoni, ham, bacon, pork, sausage, and etc.
In the US the Sausage Pizza is a favorite. Typically the sausage is made from ground pork, fat, spices, salt and some other ingredients. While sausage is most commonly made with ground pork, it can also be made with veal beef, turkey, soya, nuts, vegetables, and tofu. Sausage is usually made of the, organ meats, scraps, fats and other parts of the animal that are not sold in cuts of meat. In the beginning sausage was a preservation technique made to keep the meat till it could be consumed.
Types of Sausage are:
Making sausage include various steps and each step should be carried out carefully. A suggsted procedure for making sausage include:
- First step to select the ingredients. If you want good sausage, then the ingredients you should also be good. The meat you use to prepare sausage should be clean, free from bacteria, binding, high quality as you would usually consume in your home. Your spices and ingredients should be mixed with the sausage in the proper amounts. To protect and preserve the sausage from bacteria, sodium nitrate should be used, as it resists to bacteria. The sodium nitrate also increases flavor of the sausage.
- Second step, grind and mix: The meat should be kept at low temperature. Grind the various meats and then add various spices and ingredients into the slurry. After the spices and ingredients are added the mixture should ground again. This will improve the texture and taste of the final product.
- Third step, stuffing: Put the mixture into a forming device tol give it shape. Afterwards you will cover it with the casings to be used. These casings must be soaked in 180 degree hot water for 30 minutes. Each casing is then washed under cold water.
- The sausage is refrigerated or frozen to be cooked later or these sausages can be smoked.
- When smoking sausages, after stuffing the casings, the sausages should be hanged to dry. Put them in smokehouse and bake it up to temperature 170 F. After removing from smokehouse, spray them with hot water. Then shower it with cold water to reduce the temperature at 100 F. Again dry it for one to two hours and place it in a refrigerator.
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