On Mon, 11 Nov 2019 08:05:27 -0500, songbird >
wrote:

>Sqwertz wrote:
>...
>> Well, whenever you figure out what you're referring to, let us know.
>> Because what you're getting on your pizzas that cost $10/lb must be
>> a highly local phenomenon.
>
> almost every fast food pizza and take and bake
>pizza has this style of sausage on it (if you get
>sausage on your pizza). they sell it by the bucket
>or by the lb via Cisco/Gordons/Tyson/etc. the
>problem is that the sausage sold in the stores
>called italian is fairly bland and tasteless to
>me in comparison so why not make some that has
>more spices and flavor closer to what i do really
>like?
>
> yes, there were some local fresh sausages made up
>north that i've never tasted elsewhere and i've not
>been able to figure out the recipe either.
>
>
>> You're not talking about a sliced dry cured sausage, right?
>
> right.
>
> i wouldn't ruin that by putting it on a pizza. a
>good cured sausage is close to divinity - i usually
>have those plain and thin sliced (like a good
>proscuitto).

Pizzarias sell a lot more pepperoni topping than fresh sausage topping
by probably about triple... and pepperoni IS dry cured sausage.
And no one with a functioning brain tops pizza with proscuitto (it's
not a sausage) nor would any pedigreed Italian ever cook proscuitto...
proscuitto is best served at room temperature, thinly sliced, on
melons, D cups. YUM!

Personally I think fresh sausage is the worst pizza topping... the
intense heat of a pizza oven makes it dry and usually burns it.
My choice of pizza toppings would be green peppers, onions, and
anchovies. I don't think pepperoni does much more pizza either I'd
much rqather eat pepperoni at room temperature too and