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!
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