Pizza Today - January 2025 - 33

T
here have been many
different sausages that
have made their mark in
history. In ancient Athens,
Greece, hog puddings and sweetened
sausages were all the rage and " the stuffed
paunch of an ass was a delicacy. " The
early Romans added this to boiled barley
and wheat paste to eat regularly. Early
in the Wei and Jin dynasties (300-500
AD), the famous Lap Cheong, meaning
" winter stuffed intestine " was invented.
In 1313, the first documented evidence
of Bratwurst surfaced in Nuremberg,
Germany. The more flamboyant
Irish had a great initiation to any
king taking the throne in 12th
Century. To win his crown, he first
had to take a bath in a vat of fresh
horse meat and blood soup while
his attendants ate blood sausages.
Innovative sausage making is part
of human history and, as pizzeria
owners and operators, there is no
reason to not ride the wave of new
and exciting alternative sausages.
Now, let's get this sausage party
started!
There are many wonderful
sausages you can make in your
pizzeria using ground proteins like
Curried Chicken, Dilled Shrimp,
Blueberry Duck, Shrimp and
pork, Porcini Beef and Cranberry
Turkey sausage. Spices in sausage
range from thyme, Fennel, sugar,
za'atar, Espilette Pepper powder,
Italian spices, Chinese 5 spice,
lemon zest and cumin to Szechuan
peppercorn, lemongrass, ginger,
cilantro, mustard, basil, rosemary,
celery seed, caraway, cinnamon,
paprika, vinegar powder, lemon
zest, soy sauce powder, brown
sugar and allspice. Now, let's look
at the basics.
Let's be Frank
Sausages can fit into many
different categories depending
upon the outcome you want in
your pizzeria. This calculation
of making your own sausage is
expanded by your tolerance for
costs like labor, sourcing fresh
product, quality control, staff
training, equipment needs and
your physical plant limitations.
Here are the various categories of
sausage.
Fresh Sausage: It is neither
cooked nor cured and needs to be
consumed within a few days or
frozen for up to six months. Salt
and spices are usually the only
preservatives. Fresh sausage tastes
best placed on a pizza in a fingerpressed
coin the shape of a quarter
or nickel. The fat released into the
melting cheese is unforgettable.
Classic fresh sausages can be
made this way like the Toulouse,
Lincolnshire and the Cumberland
sausages, as well as Scottish White
Pudding, Italian Cotechino, and
French Boudin Noir and Boudin
Blanc.
Cured Sausage: This category
is filled with the likes of salami,
chorizo and pepperoni, which
are designed to be eaten raw or
cooked. Cured sausages need
to be matured in a cool, humid
environment before they are eaten
to ensure that the " bad " bacteria
are inhibited, and the " good "
bacteria thrive. Cured sausages are
designed to be consumed over a
period of several weeks without
significant deterioration. This
is achieved with a combination
of salt, temperature, humidity
and even with starter cultures
and nitrates and nitrites.
Other fabulous, cured sausages
include the Italian Sopressata,
Cacciatorini, the Portuguese
Linguica, the Spanish Salchichon,
and even the Pennsylvania Dutch
Lebanon Bologna.
Precooked Sausage: These are
obviously cooked or partially
cooked by either blanching in
very hot water like the Boudin
Blanc or by hot smoking them
like the Polish Wiejska. Most
of these sausages need further
heating before consuming. Other
pre-cooked sausages are the New
Zealand Saveloy, the British Black
or Blood Pudding and Haslet,
the Scottish Haggis, and the
French Cou d' Oie Farci which is
the goose/foie gras/truffle/morel
sausage stuffed inside a goose neck
skin- yum!
Fish and Veggie Sausage: This
category is gaining popularity and
includes many techniques. In the
past, the veggie sausage category
was dominated by too much tofu
but now chefs are exploring the
textural qualities of mushroom
and root vegetables to make
some delicious sausages. Fish
and shrimp sausages are delicious
either stuffed in casings or steamed
into round or long sausage.
Missing Links
Planning your new shift to
fresh sausage shouldn't be so
scary. I have used only fresh local
ground pork and made my own
proprietary sausage for over
15 years. We fabricate it in two
ways; as a loose, spiced cooked
sausage crumble and a wet fresh
sausage. I've also made cured
sausages in a curing cabinet (white
wine cooler) for a delicious result.
Here are a few things, of the many,
that you need to wrap your head
around when making sausages.
Salt: Sodium chloride is the
linchpin in all sausage making. It
pulls water out of food and helps
lower pH levels that protects meat
from bacteria. You must always
measure salt by weight instead
of volume to avoid oversalting. I
recommend using Morton's kosher
salt because it is almost always
right on in the volume-to-weight
JANUARY 2025 / PIZZATODAY.COM / 33
http://www.PIZZATODAY.COM

Pizza Today - January 2025

Table of Contents for the Digital Edition of Pizza Today - January 2025

Pizza Today - January 2025 - CT1
Pizza Today - January 2025 - CT2
Pizza Today - January 2025 - Cover1
Pizza Today - January 2025 - Cover2
Pizza Today - January 2025 - 3
Pizza Today - January 2025 - 4
Pizza Today - January 2025 - 5
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