Learn how to get the proper pinch of sausage – either from a link or from a tray of ground Italian sausage – when you add fresh Johnsonville to your culinary creation.
We all know that Johnsonville Sausage turns good recipe ideas into great meals. What’s more, Enthusiasts love playing mad scientist in the grill or kitchen—always figuring out new ways to use that big, bold flavor in anything that’s good enough to eat.
When you don’t have access to Johnsonville ground Italian sausage and want to make a meal taste just right with small bits of the juicy protein, consider using the sausage from a decased sausage link. For party foods and snacks, using the pinching technique is a great way to use Johnsonville Sausage as a topping. The pinching technique is especially perfect for pizza, whenever you’re using your favorite store-bought brand or making your own. Here’s a quick rundown of the pinching technique:
- Using ground Italian sausage is most convenient, pulling a small round of sausage from the tray. But if you have link sausage instead, simply decase the link and you’re back in business. (For more tips on decasing a sausage, check out our Decasing Sausage article.)
- Pinch off dime-size chunks from the link or from the tray of ground sausage, and after the sauce and cheese have been place, top your pizza with the sausage pieces.
- Cook the pizza according to package/recipe directions.
Note: You can use uncooked sausage pieces for your recipe, and cook until all the pink is gone from the sausage. But when you’re using the pinching technique to top your pizza with uncooked sausage, size matters. Small, dime-size pieces are critical to ensure that the sausage is thoroughly cooked through (until all the pink is gone). Anything bigger, and you’re playing with the potential of undercooked sausage.If you’re not comfortable using uncooked sausage in your recipe, you can crumble the sausage in a stovetop pan, and cook until just slightly pink, then top your pizza and cook for the remainder of the time.)
Cooking the sausage separately and topping your food is doable, but the bonus of using the uncooked, small pinched pieces, is having the juices from the sausage cook into the rest of the dish, giving the other ingredients even more flavor.
Until next time, Enthusiasts. Keep on freestyling those flavors to come up with phenomenal food.Back to Enthusiast Club
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