Sqwertz wrote:
....
> Well, whenever you figure out what you're referring to, let us know.
> Because what you're getting on your pizzas that cost $10/lb must be
> a highly local phenomenon.

almost every fast food pizza and take and bake
pizza has this style of sausage on it (if you get
sausage on your pizza). they sell it by the bucket
or by the lb via Cisco/Gordons/Tyson/etc. the
problem is that the sausage sold in the stores
called italian is fairly bland and tasteless to
me in comparison so why not make some that has
more spices and flavor closer to what i do really
like?

yes, there were some local fresh sausages made up
north that i've never tasted elsewhere and i've not
been able to figure out the recipe either.


> You're not talking about a sliced dry cured sausage, right?

right.

i wouldn't ruin that by putting it on a pizza. a
good cured sausage is close to divinity - i usually
have those plain and thin sliced (like a good
proscuitto).


songbird