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May 9, 2012 02:06 AM

Pizza with finely ground sausage

How do you make the type of finely ground sausage that some pizza places use? I've only had it a few times, but it's not in chunks like most sausage on pizza, has almost a dry texture and seems to have a more pronounced fennel flavor, maybe just the result of the finer texture. Anyone know how achieve this texture? Double or triple grind the raw sausage? Or grind it after cooking?

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  1. I love this type of sausage too and although I don't know what the pizza places do to achieve it, I get the same effect by grinding cooked sausage in the food processor. When you scatter it on the pizza and put it under the broiler, it crisps a bit and dries out a bit as well. If you want it extra fennel-y you could always add extra fennel seeds while grinding.

    1. Could be made like the meat for loose meat sandwiches is prepared. Brown the sausage in a pan while breaking trying to break up any large chunks. When it's no longer pink, drain off the fat and return to the heat. Add spices/seasonings and enough liquid to cover, then simmer until the liquid is almost all gone (about 40 minutes according to the lose eat recipes I've seen). Then let rest for about 15 minutes before using to allow any residual moisture to be absorbed by the meat. That should give you a crumbly texture.