How to Blanch Sausages for Pizza Topping

Real Italian sausage has fennels seeds in the meat mix, spicing up your pizza.

Blanching sausage links in boiling water for a few minutes to precook the meat reduces the amount of grease the sausage releases onto the pizza. Italian sausage varieties with spices like fennel and pepper make for a zesty and traditional pizza topping. Removing the skin after blanching makes the inner meat easier to spread across the pizza. The smaller the sausage pieces you use, the faster it will finish cooking in the oven.

Things You'll Need

• Sharp utility knife
• Small pot

Instructions

1. Slice the edge of the sausage skin lengthwise for air to escape. Boil water in a saucepan.

2. Reduce the heat to medium low. Add sausages to the simmering water. Remove the sausages with a fork after three minutes and drain them.

3. Slice the skin on the sausage and remove the innards with a sharp knife. Tear the sausage apart into small bits with your hands or chop it into small chunks with a knife. Sprinkle it across your pizza before you put it in the oven.

References

• "Understanding Food: Principles and Preparation"; Amy Christine Brown; 2007