On Monday, November 11, 2019 at 3:09:20 PM UTC-5, Sheldon wrote:
> 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!
>

Prosciutto is quite good on pizza when added after it comes out of
the oven. Of course, you wouldn't want to crap up the pizza with
a lot of toppings and then add prosciutto.

Cindy Hamilton