Thanks for the kind words everyone. Now to try and answer your questions:
How did the sage in the regular sausage work with the Italian seasonings? The sage was not overpowering at all but then I love sage, not as much as rosemary and thyme, but better than parsley, oregano, and marjorum. :biggrin:
Can you give us an idea of amounts of the spices? Did you precook the sausage? What kind of dough did you use? I want details man!!
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Bigdog
Sorry all I can do is give you a guesstimate since I seldom actually measure things out. There was 2lbs. of breakfast sausage and to that I covered the top as it sat in the bowl with fresh coarse ground black pepper. I added approximately 3 Tblsps. of granulated garlic, 4 Tblsps of Italian Seasonings, 2 tsps. of crushed red pepper, and a handfull of fennel seed (6-8 Tblsps.) Mixed thoroughly with my hands then rolled into a log. As for the sausage on the pizza, I just pinched off raw sausage from the roll and tossed it ontop of the cheese. I elevate a Lodge cast iron round griddle above the kettle grate topped with a baking stone and try to get the fire in the 600* + range. Pizza takes 10-12 minutes to cook.
Yeah, I'm all over that pizza. I need to take that ferry over the lake some time!
Take I-94, only 3 1/2 hours and much cheaper even with gas at $2.85/gal. Ferry goes to Luddington then you would have another 2 1/2 hour drive south.:biggrin:
