{"id":1429,"date":"2014-09-22T18:32:34","date_gmt":"2014-09-22T22:32:34","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2014\/09\/22\/beer-sauteed-lamb-merguez-sausage-pizza\/"},"modified":"2014-09-22T18:32:34","modified_gmt":"2014-09-22T22:32:34","slug":"beer-sauteed-lamb-merguez-sausage-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/beer-sauteed-lamb-merguez-sausage-pizza\/","title":{"rendered":"Beer Sauteed Lamb Merguez Sausage Pizza"},"content":{"rendered":"

Note from Peter: <\/strong> We’re still having some major problems with the photo upload and may have to do a major overhaul. But I didn’t want to delay sharing this great post by Brad English, so we’re breaking with tradition and putting it up without the usual mouth-watering photos. Just let your visual imagination roam and enjoy the story. Take it away Brad….<\/span><\/em><\/p>\n

Note from Brad:<\/strong><\/em> I’ll post a couple pictures on our Facebook page.<\/p>\n


<\/span><\/p>\n

Lately,<\/strong> I’ve been playing with my wood-fired oven while it comes up to pizza temperature. There’s a lot of usable heat to make side dishes, or in the case of making pizzas, some toppings. \u00a0Once there is a good fire going, after 20-30 minutes, there is plenty of heat radiating out onto the hearth. \u00a0This is the perfect time to throw something together in a cast iron skillet, or in the case of peppers or chillis, you can just throw them onto the hearth stone at the foot of the fire and roast away. <\/span><\/p>\n

This is one of the more interesting things about cooking with a wood-fired oven, or even a charcoal fire instead of a home oven or gas grill, which are both much more accurate and controllable. \u00a0Open fire cooking is more interactive. \u00a0You can’t just start the oven and set a timer. \u00a0You have to work with the heat\/fire which is constantly changing. \u00a0You also have to build your fire with a well thought-out plan of how hot you want it, when you need it that hot, etc. \u00a0As a home cook\/food geek, with what I suppose is basically a cooking hobby, open fire cooking feels somehow more connective.<\/span><\/p>\n

I’ve been saut\u00e9ing my sausage this way for some time now. \u00a0I’ve also been creating a variety of sausage “sauces” lately. \u00a0I’ll throw in some onions, garlic, or other ingredients like fennel, or jalape\u00f1os with my sausage and cook them, hopefully, until just before they are done, so they can finish on my pizza. \u00a0The more I play with this sausage sauce idea, the more saucy it’s gotten. The juice\/sauce left over is a really great drizzle for the pizza, with lots of flavor!<\/p>\n

I met a pizzaiolo named Chef Joseph Boness, who owns and operates a Mobile Wood Burning Oven business called Vella Pizza <\/em>(www.vellapizza.com) in Torrance, CA. \u00a0I was at one of our new local breweries in Torrance, CA, called Absolution Brewing Company, with some friends. \u00a0It turned out that Chef Boness was there with his WBO. \u00a0Naturally, we hit it off! \u00a0He made some great pizza and I got to spend a bit of time with him talking shop! \u00a0Fun stuff. \u00a0I’m hoping we’ll be hearing more from him in the future. \u00a0Stay tuned. \u00a0Long story short – and to the point — one of the toppings he used for a delicious calzone he made for me was made with a beer sausage. \u00a0He used one of the beers at the brewery to make this sausage. \u00a0It was so good that, later that week, I decided to play at home in my Primavera.<\/span><\/p>\n

\u00a0<\/p>\n

Lamb Merguez Sausage and Sauce Ingredients:<\/h3>\n

– Lamb Merguez Sausage <\/span><\/p>\n

– olive oil<\/p>\n

– Leeks<\/p>\n

– chopped garlic<\/p>\n

– sea salt<\/p>\n

– black pepper<\/p>\n

– beer<\/p>\n

Lamb Merguez Sausage and Sauce and Roasted Chilis:<\/span><\/p>\n

Build a fire! \u00a0This could be done on the stove top also, but we’ve got a Wood Burning Oven. So\u2026<\/span><\/p>\n

As the fire was getting going I threw some nice red and yellow chilis onto the hearth in front of the burning almond wood. \u00a0Keep turning them while they roast to make sure to evenly cook on all sides. \u00a0This worked great. \u00a0As soon as these were done, the oven was pretty hot and ready for my sausage pan.<\/p>\n

Heat up the pan and add your olive oil.<\/p>\n

<\/span>*I use a lot of olive oil because I want to make sure there is a “sauce” that I can drizzle <\/span> <\/span>on the finished pizza.<\/span><\/p>\n

Thinly slice up your leeks and chop a few cloves of garlic and place in the pan and saut\u00e9.<\/p>\n

Break the sausage up into pieces about twice the size you will want on your pizza and place them into the leek\/garlic saut\u00e9.<\/p>\n

<\/span>*Once cooked, I pinch them in half to place on the pizza which exposes the middle which <\/span>should still need a little cooking to <\/span>finish them, or at least have a little cooking left in <\/span>them since they are going back in the oven on your pizza.<\/p>\n

After a minute or so, add some beer to the pan. <\/span><\/p>\n

<\/span>*I use a good amount to help create the sauce.<\/p>\n

Saute until the sausage are almost done and a good amount of the beer\/sauce has been reduced.<\/p>\n

Set aside to cool. \u00a0Can be used right away to top a pizza, or used after it’s cooled. \u00a0This can also be done on the stove top ahead of time.<\/p>\n

\u00a0<\/p>\n

The Beer Sauteed Lamb Merguez Sausage Pizza:<\/h2>\n

– Your favorite Pizza Dough<\/span><\/p>\n

– Can of Bianco DiNapoli Whole Peeled Tomatoes – if you can get them! If not, use the best you can find<\/p>\n

– Lamb Merguez Sausage and Sauce<\/p>\n

– Roasted Chilis – peeled and sliced into strips<\/p>\n

– Fresh Mozzarella<\/p>\n

– Fresh Basil<\/p>\n

\u00a0<\/p>\n

Spread your dough.<\/p>\n

I used my tomatoes whole by simply pulling the top off where the stem connects and opening the tomato, pulling it in half. \u00a0Lay the tomato halves around the pizza.<\/p>\n

Add your lamb sausage and leek mixture.<\/p>\n

Tear some fresh mozzarella and place around the pizza.<\/p>\n

Add the sliced roasted chilis and then drizzle with some of your sausage sauce which will blend with your tomatoes to make a great super sauce.<\/p>\n

Into the oven. Bake till done, about three to four minutes if your oven is set just right (not 800 degrees, as in Naples but more like 650 – 700 degrees F.<\/p>\n

Out of the oven.<\/p>\n

Top with some chopped fresh basil.<\/p>\n

This pizza was delicious! \u00a0The leeks where a nice variation on using onions and went well with the bold earthy lamb Merguez sausage. \u00a0The mild chilis added a nice texture and subtle chili note. \u00a0I could see heating this up a bit with some roasted Fresno Chilis or Serranos, but it was nice letting the Merguez sausage take the lead note on this pizza also. \u00a0The milky simplicity of the fresh mozzarella let all of these ingredients come forward and gave it a really nice balance.<\/p>\n

*Note: \u00a0I may try to marinade the sausage in the beer prior to cooking next time to give them more time to get together. <\/span><\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Note from Peter: We’re still having some major problems with the photo upload and may have to do a major overhaul. But I didn’t want to delay sharing this great post by Brad English, so we’re breaking with tradition and putting it up without the usual mouth-watering photos. Just let your visual imagination roam and enjoy the story. Take it away Brad…. Note from Brad: I’ll post a couple pictures…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1429","post","type-post","status-publish","format-standard","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nBeer Sauteed Lamb Merguez Sausage Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/beer-sauteed-lamb-merguez-sausage-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beer Sauteed Lamb Merguez Sausage Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Note from Peter: We’re still having some major problems with the photo upload and may have to do a major overhaul. 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