• Team Blue

    Supreme Pizza
    Supreme Pizza

    Over the last weekend I finally had a chance to put the Excalibur ‘Supreme Pizza’ bratwurst seasoning to use and It’s everything I hoped it would be. It’s been approximately 458 days and 16 hours since I last had pizza (seriously, lol) so this is something I was really excited for. It has slight sweet tomato flavor with hints of pepperoni and fennel sausage. The addition of high-temp mozzarella really brought this together. The aroma reminded of walking into my favorite pizza place. The only thing that I was missing was the crust…and toppings!!! I’ve never been a big fan of cheese pizzas so why would I settle now? They taste just fine, but can be boring. I like a large variety of toppings. I need some color. In my opinion visual appeal is just as important as anything.

    After grinding meat, adding seasoning and throwing my cheese into the mix I tried a small sample prior to stuffing to see if I needed to adjust the seasoning. The flavor was great but I craved an intense punch that I could only get by loading this pizza up with toppings. I NEED real pizza in my life!

    To 10 lbs of ground pork I added a good portion of minced vegetables (pulsed in a cuisinart) after pan frying them for a few minutes to sweat them. My toppings included the following:

    1 Green Pepper
    1 Red Pepper
    1 Jalapeno
    1 Medium Sweet Onion
    1 pkg Sliced Mushrooms
    1 can sliced Black Olives
    1 bunch fresh Basil
    10 cloves garlic
    1 TBL dried Oregano
    1 tsp. crushed Red Pepper
    a pinch of salt

    My first impression of the Excalibur Supreme Pizza Seasoning was great. My second impression was nothing short of amazing. The seasoning holds it’s own but adding your own ‘toppings’ will really elevate your bratwursts to a whole new level. The seasoning really complimented the toppings well and brought subtle nuances (Umami?) to the end product. Visually speaking…they were beautiful. A simple sausage patty was stunning and full of color.

    Whether making patties for burgers or in the form of a brat these would be incredible on a bun with marinara, mozzarella and a sprinkling of fresh chopped basil.

    If you are on the Low-Carb torture diet plan like I am do yourself a favor and order some Excalibur Supreme Pizza Seasoning and load it up with toppings. I’d suggest doing the same with the Philly Cheesesteak (Peppers and Onions), Reuben (Sauerkraut and Caraway) and any number of the others. Fresh Pico De Gallo in the Salsa Brats would be totally rad. It might just change your life.


    Supreme Pizza

    Supreme Pizza

    Supreme Pizza

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    Joe Hell Awesome pictures and just an all-around awesome post, Joe! That made me extremely hungry looking at the pictures and reading the post! I am going to reference this post in my blog tomorrow making this a must read!

    458 days without Pizza is a testament to your willpower! It looks like you broke that fast with an amazing creation!

  • Team Blue

    Thanks for the kind word Jonathon! These are the best ‘diet’ sausages ever! Thank you so much for your personal attention and help getting my pictures to upload. I apologize for some of the typos. I’ll get it right next time!

  • Team Blue

    My mom made a request for an appetizer that she could bring to a party and I came up with an idea for a ‘pizza puttanesca’ tapas style dish.

    I started by sautéing a generous amount of the same ingredients I used in the sausages. Onions, peppers, mushrooms, olives and garlic paste. Once those were softened I added a splash of balsamic, a can of tomato sauce and a can of diced fire roasted tomatoes that I pulsed a few times in the cuisinart. I then added a handful of garden fresh chopped basil and oregano. I finished by simmering the sauce until thickened and seasoned with salt and pepper.

    I poured the finished sauce into a small casserole dish and topped with cubes of fresh mozzarella and broiled until the cheese just started to brown and topped with pan fried sliced pizza sausages. This was made ahead of time so before reheating she will add fresh Parmesan and top with fresh minced basil, oregano and parsley. This will be served with a toasted garlic crostini.

    It’s not the best picture but I think you’ll get the idea…saucy pizza flavors on toasty bread! I broke my no bread rule and had a slice. It was pretty amazing. I had to leave their house immediately because there was no way I could resist another bite…or ten.


  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    Joe Hell You had a slice of bread? I thought I felt something strange happening in the universe yesterday! No seriously, that looks amazing man. If we ever do the giveaway for a trip here I hope you will get in as many entries as you can!

    I wish you had a pic that was a cross-section of that pan. I love puttanesca and make it all the time at my house, though I eat less and less pasta so I have been using it in salads with chicken and fresh spinach. I even use it to season rice sometimes, that is really good!

  • Team Blue

    Jonathon Pizza bump!

  • Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage

    Joe Hell We are going to do a livestream soon where Austin and I will make our crust and pizza and shoot a video on that in the morning all the way up until we put it in the oven. Then we will put all of that at the start of the livestream and will start the livestream as soon as the pizzas come out of the oven. Then the audience will get to vote on which one looks better, then Patrick and a few other people will vote on which one tastes better!

    Winner gets the BELT!

  • Team Blue

    Jonathon Great idea!

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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