Which Sausage Is Best for Pizza?

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Sausage is one of the most common pizza ingredients. It would seem it is impossible to spoil a dish by choosing the wrong sausage. It turns out it is. This article will figure out what products are best for proper homemade pizza and which ones you should avoid and why. And if you need advice on choosing the right gear, accessories, or a useful cooking tip, visit the Edward Brock blog. What could be more reliable than a recommendation of a professional who is a big pizza lover himself?

Which Sausage Is Best for Pizza?
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Best Pizza Sausage

The type of sausage should match the dish variety itself. Of course, no one forbids you to use the option that you like most and experiment with different types. However, there are several varieties that are most commonly used in making authentic Italian pizza. Italians themselves are very fond of adding spicy sausage to pizza: this way, the taste of a dish becomes much more interesting.

Salami and pepperoni are the most popular sausage-based pizzas. Of course, Italian recipes provide for the use of the same name varieties of meat products. If you want to bring your dish’s taste closer to the original, without spending too much money, choose an option that will be similar to an authentic Italian product.

Salami is a type of hard jerky sausage made from air-dried and fermented meat taken from one or several animals. It is usually made from a mixture of pork and beef. The taste may differ depending on the specific variety that is cooked practically throughout Europe (there are about 20 names in total, depending on the region). In Italian, the word “salami” is used to refer to any salted meat.

A distinctive feature of this type of sausage is the abundance of spices. It can include garlic, salt, pepper, herbs, vinegar, and even wine. They usually cover sausage casings with edible cultures of the penicillus fungus. The use of a casing imparts flavor to the final product, assists the drying process, and prevents meat’s spoilage during a hardening process. Alternatively, you can find another sausage with an interesting aftertaste.

Pepperoni is a spicy subspecies of salami, a jerky sausage of Italian-American origin. Traditionally it is made from pork, but now there are varieties made from a mixture of pork, beef, and chicken. The literal translation of the word “pepperoni” from Italian means “hot peppers”. If you want to find a replacement, choose any other spicy sausage with a dense consistency and an artificial casing.

Worst Pizza Sausage

Homemade sausage with a soft filling may be the worst choice. At high baking temperatures, it will turn into an unsightly mass. As for the so-called Brühwurst (or parboiled sausage), this option is rather doubtful as well. Although a dish may turn out to be quite tasty, it can’t be called the original recipe. It will be a cake that vaguely resembles a traditional Italian pizza.

Although parboiled sausages should be given their due, they are quite suitable for homemade pies as an affordable and budget-friendly option. They perfectly withstand the heat treatment. If you adjust a cooking time correctly, this filling will not dry out and retain its softness.

How to Choose the Right Sausage

Try to buy a new type of sausage where you can taste it. Most often, these are small private shops or markets. In supermarkets, everything is sold in plastic packaging, and you can try it only at home.

If you do find a place where you can try a sausage, carefully examine its slice. It should be thin, but dense, solid, and smooth at a cut. Nothing (pieces of fat, for example) should stick out or fall out. Try a bite then. If you didn’t like the sausage taste from the first bite, do not buy it. Most likely, it will not be very good at pizza either.

In general, try to focus on your own taste. Spices are the soul of any sausage. Imagine a combination of flavors: tomato sauce, crispy crust, hot mozzarella — and the sausage you want to buy. If, in your opinion, it should be tasty, then take it.

Can Meat Be Added to Pizza?

However, other semi-smoked and smoked sausages can also go for homemade pies. Some chefs add pieces of chicken or ham to their pizzas. This cooking method does not contradict the Italian canons and can give a delicious result. Ham, chicken, boiled pork, of course, have excellent taste. And they may harmonize well with traditional yeast dough, tomato sauce, and cheese. The main thing is that the meat shouldn’t be too fatty; otherwise, it will melt, and all your work done will be ruined.

Quick FAQ

Should I add spices to salami pizza?

Regardless of what products you use for topping, tomato sauce always comes with spices. Their combination can be different, but usually, oregano, basil, marjoram, rosemary, thyme, parsley, and coriander are also used in addition to salt. For homemade pizza to be the same as in a restaurant, adding all the spices to the sauce itself or the dough is better. Fresh herbs can be chopped and garnished with them in the finished dish. In Italy, it is considered chic if a chef has their own recipe for a spice mix. So don’t be afraid to experiment to find the perfect match.

Do I need to pre-process a sausage?

Sausage, especially those described above, are ready-to-eat. You don’t need to boil or fry it. If you got a product with an artificial casing, remove it before placing it on your pizza. Meat — prosciutto or boiled pork — is also sold after heat treatment, so you can use it safely straight from the package.

What types of pizza is sausage used in?

You can find sausage in such pizzas as Quattro stagioni / four seasons and Diabola. Hawaiian pizza requires ham. North American pizzerias use sausages in Altoona-style, Detroit-style, and Quad City-style pizzas. There are quite a few such options with sausages, of course, not all of them follow the Italian culinary tradition.

Final Thoughts About Sausage in Pizza

Cooking is an art. Sometimes with minimal effort, you get an ingenious result, and sometimes you get wasted time. But anyway, making homemade pizza is fun. Know traditional recipes, but never be afraid to experiment with toppings and spices.

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