January 2010 - Kimbesa's Homemade Pizza

Another great sausage pizza

I’ve been baking my sausage ahead of making my pizzas. I’ve been using the oven for roast pork and other things, so it has been easy to add an extra ovenware dish with some sausage in it.

This is very convenient when it comes time to make a pizza and has been working out well.

My favorite Hollywood Markets pizza sausage comes in the large links, and five of them is enough for three pizzas, each with a generous helping of sausage, and room for mushrooms, too.

Again this time I baked the sausages in their casings, and put them in the refrigerator to get cold, so they would be easier to work with.

Instead of slicing the them, however, I just cut chunks off in somewhat smaller pieces than last time. I really like this, because it helps the sausage get a little browner in the oven, and makes it even more tasty for that.

So handy to pull out some sausage from the fridge and cut it while the dough is rising, ready to add to my pizza right after the mushrooms.

This is my third pizza in a week, and it went down very well. I could make thinner round slices of sausage, but this method is less fussy and full of flavor.

Good thing I got 10 pounds of pizza sausage, to last me until my next special order!

I love the pizza sausage that comes from Hollywood Markets, one of our local grocery store chains. Hollywood is known for its meat, and one of the guys in the meat department mixes this up. The last time I got some, I ordered 10 pounds.

This sausage has a great mix of spices that complement everything on your pizza. It does have some red pepper flake, but not too much. I perceive it as savory, not hot. Kinda like Cinderella eating porridge, this one’s just right.

Usually I take the sausage out of the casing, but this week I left it in the large links, and cooked them in a skillet with a lid on top. Then I let them get cold in the fridge, sliced them and put them on the pizza.

I like this method, because I can cook the sausage ahead and keep it in refrigerator for a few days, then use it when I’m creating my next pizza.

That looks so good, I’m going to have to make another one!

PS… I’ve been making pizza at home now for more than 30 years. I guess I know what I’m talking about, because this week I found another person who liked my articles so much that they wanted to “borrow” one of them. Here’s my original article, Homemade Pizza – Great Food as Close as Your Kitchen, on Ezinearticles, an article directory where I am an expert author.

Kimbesa's Homemade Pizza

Month: January 2010

More sausage pizza – a savory supper

Big Chunks of My Favorite Pizza Sausage