Flavorful Fan Favorite
There’s a reason sausage is America’s second-most favorite pizza topping. It brings lots of fatty flavor and oily goodness to a pie. In addition to holding its own as a standalone topping, it also pairs well with so many different meats and vegetables. While crumbled or sliced will lend different textures (which you go with is largely determined by personal preference), there’s no disputing sausage in any form is a top topping.
In recent years I have taken to favoring chorizo when I use sausage in the test kitchen or order a pizza for myself that includes sausage. I appreciate the spice level and the flavor just hits my taste buds right.
Though it may be a staple in Cajun dishes, Spanish cuisine and Mexican dishes, you aren’t limited to a “Mexican Pizza” when working with this delicious sausage. Here are some recipes I have enjoyed over the years, two of which come from two of the most creative chefs I’ve had the pleasure of working with — John Gutekanst and the late Pat Bruno. I encourage you to give these recipes a try in your kitchen. And, as always, have your staff experiment a little and put your own twist on these dishes in order to meet the needs of your customer base.
“I make these meatballs every weekend on large pizzas al metro and schiacciata, and with all sorts of Spanish and Mexican cheeses,” says John Gutekanst, owner of Ohio’s Avalanche Pizza. “The meatballs are wonderful islands in a sea of cheese and melt like the finest eye-candy! The small breading soaks up the egg and solidifies the ball when baked.”
Get the Chorizo Meatballs recipe.
Before his passing, Pat Bruno contributed a wealth of articles, recipes and Pizza Expo demonstrations. He was always jovial, fun to be around and, most of all, eager to share. He provided us with this pizza recipe that I love to this day.
Get the Chorizo Pizza recipe.
Last but certainly not least, I’d like to share with you this Cajun pasta recipe that builds on jambalaya’s influence. Its original incarnation used andouille, but I like to substitute with chorizo and think you’ll enjoy it, too.
Get the Jambalaya Pasta recipe.
Jeremy White is Editor-in-Chief at Pizza Today.
