DOMINO'S SLICED ITALIAN SAUSAGE LARGE HAND-TOSSED PIZZA ...
Make and share this Domino's Sliced Italian Sausage Large Hand-Tossed Pizza Recipe recipe from Food.com.
Total Time 48 hours 15 minutes
Prep Time 48 hours
Cook Time 15 minutes
Yield 2-4 pizzas, 2 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve sugar and yeast in water.
- Combine flours and salt in a mixer using a paddle.
- When yeast solution begins to foam, pour into flour along with oil. Use a dough hook to mix until all ingredients come together. Knead with dough hook for 5 minutes. Place dough in a plastic bag and then into your refrigerator for two days.
- Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.
- When you are ready to make pizza, preheat a convection oven to 450° (or conventional oven to 475°).
- Divide the dough in half. Form half of the dough into a dough ball on a lightly floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough, using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen.
- Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge.
- Sprinkle about 4 cups of the shredded cheese blend over the sauce. Don't worry if some falls onto the edge of the dough.
- Sprinkle about 2 cups of sliced italian sausage on the cheese. Don't worry if some falls on the edge of the dough.
- Bake pizza for a little-bit over 10 minutes or until cheese and crust begins to brown.
- While the pizza bakes, make the garlic oil spread by melting margarine in microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove melted margarine from the heat and add Parmesan cheese, parsley, garlic and salt.
- When pizza is done, remove it from the oven and brush crust with garlic oil spread. Use a pizza wheel or sharp knife to cut pizza into 8 slices. Repeat process for second large pizza.
- Makes 2 large pizzas.
Nutrition Facts : Calories 1786.2, FatContent 27.7, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 2401.4, CarbohydrateContent 231.8, FiberContent 11, SugarContent 19.8, ProteinContent 152.8
HOMEMADE ITALIAN SAUSAGE | ALLRECIPES
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.
Provided by Chef John
Categories World Cuisine European Italian
Total Time P1DT9 hours 30 minutes
Prep Time 1 hours 10 minutes
Cook Time 20 minutes
Yield 8 sausages
Number Of Ingredients 16
Steps:
- Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
- Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
- Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
- Process the cold pork through a meat grinder on the slowest speed.
- Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
- Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
Nutrition Facts : Calories 194.4 calories, CarbohydrateContent 4.2 g, CholesterolContent 74.4 mg, FatContent 10.4 g, FiberContent 1.3 g, ProteinContent 20.4 g, SaturatedFatContent 3.8 g, SodiumContent 1464.5 mg, SugarContent 1.7 g
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HOMEMADE ITALIAN SAUSAGE | ALLRECIPES
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Reviews 4.8
Total Time P1DT9 hours 30 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 194.4 calories per serving
- Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 591 calories per serving
- Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
- Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
- Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
- Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
- With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
- Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.
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