Today I used some of their fresh Italian sausages for a home-made pizza. I only picked up two, of the “hot” not “sweet” variety, and they run about four ounces apiece at about a buck twenty per.
I have this quirk which there is no rhyme nor reason for. When I’m making a sausage pizza, I don’t buy bulk sausage, but links, strip off the casings and use hand-pulled pieces for my topping.
You don’t have to pre-cook it, but you can if you like. It cooks just fine on top of the pie in the regular baking cycle.
So I made my dough, laid on the sauce, some finely diced garlic and sliced cheeses (provolone and mozz – slices melt nicer than shreds, in my opinion).
Then I symmetrically laid out bits of sausage, a sprinkle of Italian herbs, and my personal “go-to” topping, diced green olives with pimentos.
Using fresh dough, it bakes up nicely at 500 for 10-12 minutes.
Glorioso’s hot sausage is a bit hot, it turns out. Most of the time when I select that type of sausage, “hot” means lots of fennel and Italian herbs. But this wasn’t objectional at all, had great flavor, proper about of fat and great texture.
I only bought two as I said. I should have bought a couple dozen.
Gloriosos Fresh Italian Sausage Review
Gloriosos Fresh Italian Sausage Review