This fun a unique novelty style sausage that takes all of the ingredients found on a supreme pizza and turns them into a delicious sausage!
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
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Supreme Pizza Sausage
A Fun sausage with a very cool Pizza Vibe
How much do you want to make? 1000 grams
Ingredients
- 1000 g pork shoulder 70/30
- 14 g salt
- 2.5 g garlic powder
- 2.5 g onion powder
- 2 g cayenne pepper
- 3 g red pepper flakes
- 3 g fennel seed
- 6 g paprika
- 100 g neutralized pizza sauce
- 20 g potato starch
- 50 g pepperoni chopped into small pieces
- 100 g mozzarella cheese cut into small cubes
- 20 g sauteed button mushrooms diced small
- 20 g sauteed bell peppers diced small
- 20 g sauteed onions diced small
- 50 g crispy bacon chopped
- 10 g black olives chopped
- 6 g fresh basil chopped finely
- 29-32mm hog casing
To Make the Neutralized Pizza Sauce
- 100 g pizza sauce
- 1.5 g baking soda
Instructions
Prepare the casings
- The night before rinse and flush your sausage casing. Let it soak in water in the refrigerator overnight. I like to add a little baking soda to the soaking water to make it extra slippery. (1 tsp of baking soda for every 4 cups of water)
Prepare the vegetables
- I would start by getting all of the vegetable ingredients together. Remember that the mushrooms, bell peppers, onions, and bacon weights are cooked weights not raw weights. So, cook the veggies and weight them out according to the recipe's instructions.
Neutralize the Pizza Sauce
- This step is very important. If you don't do this your sausage will not have a very desirable texture
- Combine the pizza sauce and the baking soda in a small container and stir well. This will neutralize the acidity of the pizza sauce.
Prepare the sausage
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your very chilled meat on a medium plate (6mm)
- Mix the chilled meat, spices, binder, and neutralized pizza sauce till it becomes very tacky.
- Then begin to add the rest of your ingredients (mozzarella cheese, button mushrooms, bacon, onions, bell peppers, pepperoni, olives, and basil) and mix till everything is well incorporated. This should happen fast. Your meat mixture should be very sticky, if you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into it's casing and poke out any air pockets. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
- Cook your sausage to an internal of 155f (68c)
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
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Hope to make this as my first sausage endeavor soon!
Very nice!!! Let me know how it turns out
Thanks for another great recipe, and video
Thank you
Great recipe ideas. Thank you I will be looking for new sausage recipes soon.
Thanks again
Bob DeVincentis
If you put this recipe in sheep casings, pre-cook, then wrap them in crescent roll dough and bake you have the best “pig in a blanket” ever. If you ever meet a kid that doesn’t like Pizza Pig in a Blanket, they ain’t mine.
LOL So True!!
Hi Eric
Just wanted to say I love your videos. I got into sausage making because of them about 2 years ago. I am on my second batch of this pizza sausage in three weeks. That’s how well it has gone over with family and friends. Keep up the good work and am looking forward to this new season
That’s excellent. Thanks for your comment.
Made this for group of 40 people at the #billshelmetbar tailgate watch party against the Carolina Panthers. People lost their minds! It was so good. Crisped it over charcoal, then moved over to the cool side until it hit 155. Let it rest, cut into slices (snappy casing), and served. This is onethat stays in the playbook!
Very Cool!!!
Can I replace the pork shoulder with chicken? My wife prefers chicken, but I’m not sure if it will work with this recipe. Any recommendations or suggestions? Can I just replace 1-to-1?
yes you can
can I use curing salt with this
yes
I’ve made sausage patties & links, but swapped out pork for chicken using thighs. Awesome made over 20#’s so far and getting ready to start another 5# batch. Can’t keep in my freezer for long!
Thx for all your encouragement/teachings!
That’s excellent!! What a cool sausage!