Home Cooking 2

Pizza with finely ground sausage

gmm | May 9, 201202:06 AM

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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