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Pizza Sausage?

QDudeQDude Posts: 642
edited October 2012 in EggHead Forum
I am wondering what kind of sausage you use for your pizzas?  I did a breakfast sausage for my first pizza and it was OK, nothing special.  Any suggestions?  Thanks in advance.

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • ccpoulin1ccpoulin1 Posts: 390
    I use jimmy dean regular sausage that i pre cook.  i portion it out and freeze them ahead so it is ready to go when we want pizza. 

    "You are who you are when nobody is looking"

  • I like a thinly sliced sausage called "pepperoni".

    ........................................................................................

    Bedrock

  • EggerinLAEggerinLA Posts: 186
    I like chorizo and Italian.
  • GriffinGriffin Posts: 7,541
    Hot Italian sausage. Break open the casings, cook it up in a skillet like ground beef, allow to cool and then add to your pizza.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Griffin said:
    Hot Italian sausage. Break open the casings, cook it up in a skillet like ground beef, allow to cool and then add to your pizza.

    +1

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • SmokeyPittSmokeyPitt Posts: 8,927
    Griffin said:
    Hot Italian sausage. Break open the casings, cook it up in a skillet like ground beef, allow to cool and then add to your pizza.
    +2

    Mild, sweet, or hot italian sausage...they are all good!  Sometimes you can find it in ground form and that also works well, but if you want bigger chunks I think breaking it up is the way to go. 
    +1



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • We make our own Italian and Polish sausages.  The store bought Italian sausage has fennel seeds which we do not use in our homemade.  If I do not have any sausage made I will use the next best thing.  

    1 pound of ground pork
    1 tsp salt
    2 tsp paprika
    1 tsp sugar
    garlic powder to taste
    Fresh ground black pepper to taste
    If you like the burn add cayenne or crushed red pepper seeds to your liking
    Mix all ingredients and let it sit for a day in the fridge

    Saute the mix in a pan, drain off the grease and you are done.



    Simple ingredients, amazing results!
  • GriffinGriffin Posts: 7,541

    Interesting recipe @SamFerrise. Thanks for sharing. Why don't you add fennel? Personal choice? Here's the one we've been making, almost out, bout time to make another batch.

    5-lbs pork
    1-cup cold red wine
    1-cup chopped fresh parsley
    5-tsp salt
    1-tbsp garlic powder or-4 to 5 garlic cloves, minced
    1-tbsp fresh ground pepper
    3-tsp cayenne
    5-tbsp fennel seed (the one change I made was reducing it to 4 and then grinding in a spice grinder)
    2-tsp crushed chili peppers
    5-tbsp paprika

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,541
    Oh....that ^ is for Hot Italian sausage.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EggerinLA said:
    I like chorizo and Italian.
    +1.
    Simi Valley, California
  • Griffin said:
    Hot Italian sausage. Break open the casings, cook it up in a skillet like ground beef, allow to cool and then add to your pizza.
    Same here.  I also use chorizo. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • SkiddymarkerSkiddymarker Posts: 7,747
    Griffin said:
    Hot Italian sausage. Break open the casings, cook it up in a skillet like ground beef, allow to cool and then add to your pizza.
    +whateverweareupto.....
    Costco, has mild and hot - best route to go...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 20,340
    Any sausage with fennel, but Italian is my first choice.  As long as it has fennel.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Fennel and cilantro are two herbs I do not like.  I never cared for the anise flavor that fennel gives to the sausage.

    Simple ingredients, amazing results!
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