• Sam Dins

We Want Pizza! part 2 : The Topping Edition

Right so, we have our bases, our sauce, a sliced red onion and grated cheese. Let's have a look into meat options.

We have 3 pork and fennel sausages. Perfect. Ooop and someone has some red wine lying about. I'll take that, thank you.


3 pork and fennel sausages

black pepper

3 tbsp olive oil

about 100ml of red wine


Squeeze the sausages out of their skins and into a bowl

Crack some black pepper in (this isn't essential but I LOVE black pepper and meat so thats what I am up to) and give it a little mix

Heat the oil in a frypan over a medium heat and drop in chunks of the sausage meat in random blobs. Leave to cook for a bit, until they get all golden and crusty then, go for a stir. Please restrain yourself and try not to stir them too much. It's one of those cooking myths where by stirring something/agitating something a lot, makes it better. No. Thats what unprofessional cooking shows teach you and its garbage. Unless its a bechamel or a hollandaise. But that is another discussion for another time.

Once these meat nuggs have become golden, now give them a stir. You might find that they are sticking. Good. They should be.

Once they are golden all over, add in the wine and let it sizzle and bubble. 100ml is an approximate, you can add more or less, but maybe not more than 200ml. It will become a little saucy and you want a glaze, not another sauce.

Let the wine reduce until the meat has sucked it all in. Thats when it will be ready to put on the pizza!

This trick doesn't have to be restricted to just pizza, you can throw it through spaghetti or risotto. Or a soup. Or even a sandwich. Fried Sausage Nuggets. Not just any old sausage right!

ing Edition

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