After its short jaunt in the pizza oven , the sausage came out chewy and dry, more closely resembling bits of dehydrated turkey jerky than anything that should be allowed on a self-respecting pizza pie. The pie was also … [...]
|
||||
|
I order most of my italian sausage (cheese and parsley) from the butcher. What I have noticed for years is that when I cook the sausage on the grill. … Pork is plenty safe to eat at a 145F internal, so get yourself a decent instant read thermometer (preferably a digital with a slender probe) and check the core temp when you take the sausage off the grill. [...] |
||||
|
Copyright © 2013 Italy Down Under - All Rights Reserved |
||||