[USA] Ross' Pizza Sausage
[USA] Ross' Pizza Sausage
Before I knew that such an ingredient existed I had decided that i wanted to make a pizza taste sausage to wrap in bread.
This is what I put together and so far it has received approval.
1 Kg pork butt reasonably fatty
20 gm salt
60 gm sun dried tomatoes
3.5 gm fennel
3.5 gm black pepper
2 gm Italian seasoning herb mix
20 calamati olives
120 gm jarlsburg cheese
60 gm jack cheese
4 ounces red wine with a half teaspoon of crushed red peppers
mix seasoning with the cut meat
Grind twice through a 3/8 plate add the wine and mix by hand
extrud through a 5/8 stuffing tube
wrap in thin bread dough.
bake at 400 F for 20 minutes.
I do believe that I have ruined the best laid plans by CW and posted a recipe with no picture instead of picture with no recipe. Oh what to do?
This is what I put together and so far it has received approval.
1 Kg pork butt reasonably fatty
20 gm salt
60 gm sun dried tomatoes
3.5 gm fennel
3.5 gm black pepper
2 gm Italian seasoning herb mix
20 calamati olives
120 gm jarlsburg cheese
60 gm jack cheese
4 ounces red wine with a half teaspoon of crushed red peppers
mix seasoning with the cut meat
Grind twice through a 3/8 plate add the wine and mix by hand
extrud through a 5/8 stuffing tube
wrap in thin bread dough.
bake at 400 F for 20 minutes.
I do believe that I have ruined the best laid plans by CW and posted a recipe with no picture instead of picture with no recipe. Oh what to do?
Last edited by ssorllih on Fri Jan 13, 2012 01:11, edited 1 time in total.
Ross- tightwad home cook
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- Location: Rocky Mountains
Time for an up date.
According to the resident expert ( a nine year old son of a friend ) these are very good. We did another small batch today because I had run short of bread dough on Wednesday.
450 degrees oven temperature is better. That way they top brown a bit. We also did some with uncased non smoked Polish sausage from " Quality meats and sausages" for hot smoked Polish sausage. Just the same spice mixture. Also quite good.
450 degrees oven temperature is better. That way they top brown a bit. We also did some with uncased non smoked Polish sausage from " Quality meats and sausages" for hot smoked Polish sausage. Just the same spice mixture. Also quite good.
Ross- tightwad home cook