Wagyu Hot Italian Sausage Flatbread Recipes

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HOT ITALIAN SAUSAGE



Hot Italian Sausage image

An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.

Provided by Jim Wyllie

Categories     World Cuisine Recipes     European     Italian

Time P1DT30m

Yield 80

Number Of Ingredients 9

20 pounds ground pork
⅛ cup salt
¼ cup garlic salt
1 tablespoon ground black pepper
½ cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
⅛ cup red pepper flakes

Steps:

  • Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 0.7 g, Cholesterol 81.7 mg, Fat 26.9 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 335.8 mg, Sugar 0.1 g

WAGYU HOT ITALIAN SAUSAGE FLATBREAD



Wagyu Hot Italian Sausage Flatbread image

Categories     Beef     Sausage     Backyard BBQ     Appetizer     Dinner     Lunch

Number Of Ingredients 13

1 package Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage (removed from casings)
1 pound Smoked Mozzarella (shredded)
1 Sweet Yellow Onion (julienned)
4 ounces Sun-Dried Tomatoes (in oil, drained, and sliced thin)
1/2 cup Olive Oil (to brush on flatbread doug
3 tablespoons Grapeseed Oil
1 Kosher Salt and Freshly Ground Black Pepper (to season)
2 cups All Purpose Flour
1 teaspoon Kosher Salt
1 teaspoon Sugar
1/2 teaspoon Instant Yeast
3/4 cup Warm Water (80 degrees)
1 ounce Butter (softened)

Steps:

  • PREPARING THE HOT ITALIAN SAUSAGE: Heat a medium-sized sauté pan to medium-high heat. Add enough grapeseed oil to lightly coat the bottom of the pan. Once hot, add the Fullblood Wagyu hot Italian sausage. Break into bite sized pieces as it cooks (around 5-7 minutes or until browned and crumbling).
  • PREPARING THE CARAMELIZED ONIONS: Heat 2 TBSP of butter in a large saucepan (with high sides) over medium heat until melted and sizzling. Add the julienned onions and sprinkle with Kosher salt and freshly ground black pepper. Cook for 5 minutes, or until the bottom of the pan and the onions start to get some color on them. At that point, add a 1/2 cup of water (can also use wine, beer, or stock) for deglazing. Stir while scraping the bottom of the pan to get up some of that caramelization. Reduce heat to medium-low and continue to cook the onions for around 15-20 minutes. Stir every few minutes to prevent them from sticking and/or coloring too much in any one place. Reserve.
  • PREPARING THE DOUGH: Mix the flour and yeast in a medium-sized bowl. Add sugar, salt, and butter. Water knead for 6-8 minutes until smooth dough forms. Cover with plastic wrap, and let sit for 1 hour. Using a roller, roll the dough thin (about 1/16 inch thick) to fit the size of a large cookie sheet. Then, brush the dough with olive oil and sprinkle with salt.
  • FINAL STEPS: Evenly spread the caramelized onions on the flat dough base. Then, sprinkle with shredded smoked Mozzarella and sun-dried tomatoes. Sprinkle the cooked Fullblood Wagyu hot Italian sausage on top of that. Bake at 500 degrees until the dough is golden brown. If you have a pizza stone, put it in the oven while preheating the oven. Place the cookie sheet with the flatbread directly on top of the pizza stone to bake. Let cool for 10 minutes, and then cut with a pizza cutter. Enjoy!

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