Get the Fresh Beef ‘Nduja Sausage Recipe
This is a major flavorful way to spice up beef on a pizza. I fully admit that this is an appropriation of the iconic Calabrian pork sausage recipe that is smoked and fermented but I don’t have the time, (and too much ground beef) to make the real deal. I’ve found that adding the gochujang and holding the sausage to cure under refrigeration mimics that wonderful fermented “tang” and, along with the spice and sweetness of the red peppers, makes for a great pizza topping. Perfect with Gruyere, Gouda, Kashaval, Comte and even mild blue cheeses.
Explore more fresh sausage ideas and recipes in “Serving Alternative Sausages in Your Pizzeria”.
10 ounces ground beef (80-20 grind or fattier) 2 ounces roasted red peppers 2 tablespoons gochujang, Korean fermented pepper paste 1 tablespoon paprika 1 tablespoon ground Korean chilies (mild) 2 teaspoons garlic powder 1 tablespoon Italian seasoning 2 teaspoons salt 1 teaspoon pepper
Mix all ingredients in a large bowl. Heat small dollops in the oven to taste. Adjust seasoning as preferred. Pack tightly in plastic wrap or bag and hold in the refrigerator for up to 3 days. Remove and use on any pizza.
The post Fresh Beef ‘Nduja Sausage appeared first on Pizza Today.
Get the Fresh Beef ‘Nduja Sausage Recipe This is a major flavorful way to spice up beef on a pizza. I fully admit that this is an appropriation of the iconic Calabrian pork sausage recipe that is smoked and fermented but I don’t have the time, (and too much ground beef) to make the real
The post Fresh Beef ‘Nduja Sausage appeared first on Pizza Today.
