Hi,
I have been trying to work out a recipe for a sausage that actually tastes like a pizza, with tomatoes, capsicum etc etc.
As I like to add dried tomato, capsicum and some onion flakes, is it a nessecity to add some water/wine as I am worried that the dried flakes are going to absorb all the meat juices.
I just hate to end up with pizza flavoured sawdust style snags.
Any suggestions and quantities of the added wet ingredients?or are there already some great recipes available?
Regards,
Jan.
Brisbane.
10.5 has a "secret" pizza brat recipe. I have made it and it is very good. I can't share it with you because it is a secret but if you go to this link the cat may be out of the bag ;D
http://forum.bradleysmoker.com/index.php?topic=22360.0
Quote from: Sailor on October 17, 2011, 07:07:21 PM
10.5 has a "secret" pizza brat recipe. I have made it and it is very good. I can't share it with you because it is a secret but if you go to this link the cat may be out of the bag ;D
http://forum.bradleysmoker.com/index.php?topic=22360.0
;D ;D ;D
Also, Southern Smoked made some Pork/Shrimp sausage recently
and used de-hydrated Tomatoes and Bell Peppers, I think. He may
chime in and give you some heads up on how the meat juice affected
the de-hydrated veggies.
Easy to remedy ;D
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00673-1.jpg)
i made a small batch of chris' pizza brats. they were really good fresh, but the ones i froze did not come out very well. maybe i messed up? not sure if chris ever tried freezing these before. i'm thinking the tomatoes may have caused a problem? not sure the frozen ones kinda came out mushy and wanted to fall apart. i was thinking the acid in the tomatoes did something? :-\
but the fresh ones were really good. :)
And if you add the dehydrated onions and they absorb the juices - the juices will still be there. Not sure if it'll work that way in sausage, but works in other dishes
Quote from: pensrock on October 18, 2011, 06:16:50 AM
i made a small batch of chris' pizza brats. they were really good fresh, but the ones i froze did not come out very well. maybe i messed up? not sure if chris ever tried freezing these before. i'm thinking the tomatoes may have caused a problem? not sure the frozen ones kinda came out mushy and wanted to fall apart. i was thinking the acid in the tomatoes did something? :-\
but the fresh ones were really good. :)
I have never had a problem with them being mushy after freezing Greg.
Gentlemen,
Thank you for all the advise. My best option is to make up small amounts several times, vary the ingredients and keep notes for comparison, just to see what appeals to all of us.
Regards,
Jan.
Brisbane.
Quote from: pensrock on October 18, 2011, 06:16:50 AM
i made a small batch of chris' pizza brats. they were really good fresh, but the ones i froze did not come out very well. maybe i messed up? not sure if chris ever tried freezing these before. i'm thinking the tomatoes may have caused a problem? not sure the frozen ones kinda came out mushy and wanted to fall apart. i was thinking the acid in the tomatoes did something? :-\
but the fresh ones were really good. :)
I have made many batches of this recipe and never had a mushy issue. I drain the can of diced tomatoes and keep the juice for my liquid. I then run the diced tomatoes through the grinder with my meat. It is my thought that all of the juice that would make it mushy had all been squeezed out of the tomatoes. I also grind the onion and green peppers. I have had this sausage in the freezer under vac seal for 5 months and they are just as good on the grill as they were when they were freshly stuffed.
My favorite ingredient/topping on pizza is............anchovies! :o
But I havent considered that ingredient (yet!) for making pizza sausage.
Fishy links sounds dicey, at best.....
—Kevin