{"id":18251,"date":"2018-06-22T17:35:38","date_gmt":"2018-06-22T22:35:38","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=18251"},"modified":"2018-06-22T17:35:38","modified_gmt":"2018-06-22T22:35:38","slug":"gloriosos-fresh-italian-sausage-review-milwaukee-wi","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=18251","title":{"rendered":"Gloriosos Fresh Italian Sausage Review – Milwaukee, WI"},"content":{"rendered":"

\"Gloriosos<\/a>Today I used some of their fresh Italian sausages\u00a0for a home-made pizza. I only picked up two, of the “hot” not “sweet” variety, and they run about four ounces apiece at about a buck twenty per.<\/p>\n

I have this quirk which there is no rhyme nor reason for. When I’m making a sausage pizza, I don’t buy bulk sausage, but links, strip off the casings and use hand-pulled pieces for my topping.<\/p>\n

You don’t have to pre-cook it, but you can if you like. It cooks just fine on top of the pie in the regular baking cycle.<\/p>\n

So I made my dough, laid on the sauce, some finely diced garlic and sliced cheeses (provolone and mozz\u00a0– slices melt nicer than shreds, in my opinion).<\/p>\n

Then I symmetrically laid out bits of sausage, a sprinkle of Italian herbs, and my personal “go-to” topping, diced green olives with pimentos.<\/p>\n

Using fresh dough, it bakes up nicely at 500 for 10-12 minutes.<\/p>\n

Glorioso’s hot sausage is a bit hot, it turns out. Most of the time when I select that type of sausage, “hot” means lots of fennel and Italian herbs. But this wasn’t objectional at all, had great flavor, proper about of fat and great texture.<\/p>\n

I only bought two as I said.\u00a0 I should have bought a couple dozen.<\/p>\n

\"Gloriosos<\/a><\/p>\n

\"Gloriosos<\/a><\/p>\n

\"Gloriosos<\/a><\/p>\n

 <\/p>\n

\"Gloriosos<\/a><\/p>\n

Gloriosos Fresh Italian Sausage Review<\/p>\n

Gloriosos Fresh Italian Sausage Review<\/p>\n","protected":false},"excerpt":{"rendered":"

Today I used some of their fresh Italian sausages\u00a0for a home-made pizza. I only picked up two, of the “hot” not “sweet” variety, and they run about four ounces apiece at about a buck twenty per. I have this quirk which there is no rhyme nor reason for. When I’m making a sausage pizza, I… Continue reading Gloriosos Fresh Italian Sausage Review – Milwaukee, WI<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,8,14,16,22,26],"tags":[1761,1925],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/18251"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18251"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/18251\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18251"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}