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Why does the sausage on frozen pizza look like rabbit....

...dung...to be precise...you know, those little gray nuggets that may taste a lil bit like sausage.....why can't I find a frozen pizza with the real McCoy.....sliced Italian sausage or chunks of hand-formed ground sausage......some of the national/regional pizza delivery chains are as guilty of the same sin....Is it that difficult?????????

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  1. It's not cost effective.

    1. what do you mean "looks like" rabbit dung? ;-). rabbit dung is easy to get -- esp. with the breeding rate of rabbits.

      1. I have had a pizza with sausage, where the sausage was made on the premises and it did not look like rabbit droppings, and it tasted like really good sausage. You may have not ever owned a rabbit but the closest thing to look like the droppings is a nice peppercorn sauce!

        Oh, and Monku is right - the pizza I mentioned is not cheap! Not outrageous, but not inexpensive either.

        4 Replies
        1. re: danhole

          dani, pauli is talking about frozen pizza.

          1. re: alkapal

            But pauli also mentioned pizza delivery chains. Still I say until you have had a pet rabbit you don't know what you're talking about, and if they do look like pellets - don't eat them ;-)

            1. re: danhole

              never had a pet rabbit, but have seen rabbit pellets from wild rabbits in the yard.
              this may help others: http://www.ehow.com/how_4392559_ident...
              http://images.google.com/images?clien...

              and if "sausage" looks like that, you can be sure that i ain't gonna eat it.

              ~~~~
              ps, yes, you are correctomundo, i see pauli mentioned the chains too. i'm picturing papa johns for some reason ;-).

              1. re: alkapal

                Thanks alkapal for validating my info. We had a rabbit and I know what it looks like, and I wouldn't touch a pizza that had sausage that looked like that! See what I mean about it looking more like peppercorns? Try serving a peppercorn sauce when you have a pet rabbit - all kinds of suspicious looks! Been there, done that.

        2. Most everywhere else besides the immediate New York area (and pizzerias trying to be New York), including just about every frozen pizza on the market, uses bulk sausage -- same meat but not in casings.

          I used to call it "rabbit pellet" sausage too growing up in New Jersey, and it was reason enough to skip a pizzeria... real sausage pizza to me has slices of link sausage.

          I had no idea until I moved away that sausage could be sold in bulk, like hamburger meat -- even in NJ when we wanted bulk sausage we bought links and cut off the casings.

          In any case, I still prefer it sliced and make my own pizzas that way but have accepted that rabbit pellet sausage pizza is going to be a feature of my life since I don't live in a particularly pizza-enabled city.

          12 Replies
          1. re: Das Ubergeek

            I make my own bulk Italian sausage. When I make pizza I brown it first in large *crumbles* and then top the pizza. I never considered that I couldn't buy it in both forms. I'd never consider buying links when I wanted bulk. Different strokes.

            1. re: c oliver

              I would have never thought about buying links instead of bulk myself, until my daughter did the links out of the casing, and it was better. Have some in the freezer right now waiting to be uncased for something!

              1. re: danhole

                It could be better because of the brand but the sausage I make can be put in casings or not. It's the same sausage regardless so it can't taste better one way or the other.

                1. re: c oliver

                  It probably is a brand thing, although I would take homemade sausage above all others, any day! My grandma used to make sausage and it was the best ever!

                  1. re: danhole

                    It's the easiest thing you could ever make. If you have a KA stand mixer and the meat grinder, you'll have sausage in the blink of an eye.

                    1. re: c oliver

                      We don't have a meat grinder (yet), but home-made sausage is really easy. Best made at least a few hours in advance, or overnight, to let the flavours meld.

                      Now I'm craving pizza.

                      1. re: Caralien

                        I make it in 6# batches and freeze in 8 and 16 oz. packages. Just nothing else compares.

                      2. re: c oliver

                        I have a sunbeam stand mixer but no attachments are available for it, and I don't have meat grinder. But I know that is some good stuff!

                        1. re: danhole

                          I don't bake so I bought the KA for non-baking purposes, i.e., grinding meat and making pasta. So worth it for me.

                          1. re: c oliver

                            Had sausage pizzette at Teresa's tonight. I think this thread tainted me. The sausage could have been much much better.

                            1. re: Caralien

                              We're definitely *tainted*. Started making our own ground beef a few months ago and will no longer order one in a restaurant. Just TOO different.

                            2. re: c oliver

                              I couldn't count the amount of venison and other ground meat I have run through my KA. Works like a charm. For years we have called the sausage at a lot of pizza places rabbit droppings. That stuff comes pre-cooked in a bag and it's a light gray color.
                              Nasty.

              2. The only way to get a decent frozen pizza with sausage on top is to buy the pizza WITHOUT sausage, and add your own that you've prepped from a good sausage link.

                Tombstone and Red Baron and Dogiorno are three flagship brands. Below them there is the land of the pizzas whose "cheese" is really caseinated hydrogenated oil.

                Tombstone's "sausage":
                http://www.kraftfoods.com/kf/Products...

                Red Baron raises it a notch, but still not quite there, with the few percentage points of TVP:
                http://www.zeer.com/Food-Products/Red...

                Digiorno can't even legally call it sausage, so it is "Cooked Seasoned Pizza Topping" as in
                https://www.wegmans.com/webapp/wcs/st...

                Solution for the rabitt pellet dilemma:

                Buy the best plain cheese frozen pizza that pleases you. Then keep frozen slices of your favorite italian sausage that you have precooked, and or pepperoni, sliced, in a ziploc in the freezer. This allows you to assemble your own pie with the factory doing the work of crust and sauce construction. I nuke the meats with paper towels to remove some extra fat. I also add grated cheese, and liberal dried oregano, basil, an granulated garlic.

                1 Reply
                1. re: FoodFuser

                  those toppings would come under the category of "friable" rabbit poop. >>"Look for friable fiber filled rabbit poop. No, you are not seeing if you can fry it like an egg. Look for an easy to crumble, or friable, piece of poop. This is a sign of rabbit poop that is high in fiber."<<
                  http://www.ehow.com/how_4392559_ident...