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Sausage Pizza

Steelers252006Steelers252006 Posts: 115
edited 10:22AM in EggHead Forum
This may be one of the dumbest questions ever posed on this site, but when making a sausage pizza (or any other type of meat sans pepperoni) how much do you need to precook the sausage before you slap it on the pizza and onto the grill?? Thank you ahead of time for your patience!! :blush:


  • tsbradytsbrady Posts: 101
    I always completly cook it, normally I will do extra sausage when I make Italian Sausage with peppers & onions and freeze the extra sausage then when I make the pizza I just defrost what I need.
  • AZRPAZRP Posts: 10,116
    I put my Italian sausage on raw, that's the way it was done in the pizza places where I was from, Chicago suburbs. I check the temp on the larger pieces on the cooked pie with the thermapen, and they are always above 170. -RP
  • BacchusBacchus Posts: 6,019
    I use pre-cooked, often chopped up fattie leftovers. If I am cooking it specifically for pizza, I will pull it off a little before being fully done.
  • Interesting, a couple different takes on it. I guess either way you do it comes out fine by the sounds of it. ;)
  • Capt FrankCapt Frank Posts: 2,578
    I always pre-cook completely, may not be necessary but it gets rid o a lot of the fat/grease :lol: :)
  • mrdnksmrdnks Posts: 67
    Raw, never had a problem
  • MikeeMikee Posts: 831
    I normally cook the sausage before using it as a topping; not to the point where its fully done. Same goes for bacon; I fry some of the fat off it. My goal is to have the toppings cooked when the pizza is removed. If I feel that the 10 minutes is the egg will not do it then precook it somewhat.
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