I dunno what it is about pizza sausage, but I hate it. And all pizza makers seem to make it (or use) the same.
The fennel maybe? I like it well enough in other dishes.

Weird...

I'm guessing it's the fennel. Has a sort of licorice flavor that many people do not care for. This sausage is definitely not for you. That is the main flavor that comes through, with some heat on the back end from the pepper flakes.

Most pizza sausage is "Italian" sausage, so, yeah....

Most pizza sausage is "Italian" sausage, so, yeah....

No pizza for me in Italy then. Good thing they have sardines...

They have lots without the anise and fennel, I bet there are several you would love!  I think you would like Tuscan or a Luganeca.

FMT, Does the textured vegetable protein add anything to the flavor or is it just for filler/texture?

FMT, Does the textured vegetable protein add anything to the flavor or is it just for filler/texture?

Never made it without, but I believe its basically in there as a grease sponge. When the fat renders in the sausage the TVP kind of absorbs it so that it doesn't run out on your pizza, sausage roll, sandwich, etc. Flavor wise, can't imagine it adds anything.

Made some French bread pizza tonight using a little of the sausage. These are delicious. I don't make them enough. Toasted the Italian loaf in the oven at 350 for about 7 minutes.



Topped one side with sweet baby rays, roasted chicken, and a mozzarella parm blend for the kids. The other half got marinara, the cheese, boars head natural casing pepperoni, red onion, and a big handful of the pizza sausage.



Baked at 350 for about 20 minutes.



No extra pics, but I sprinkle mine with red pepper flakes, parm, and then dip in extra marinara and ranch.

Oh man!  That looks awesome!  I'm in.

Dang, I could go for a loaf of that right now 

One of my favorite pizzas is from Marion’s. It uses a cracker style crust popular in some Midwest regions , and the sausage you refer to. It is a crispy “cracker” style crust. I’ll check next time, but I think there is no fennel in the sausage. Others like it include Cassanos and Donatos. If you are a fan of pizza and are visiting the Midwest , you should seek out this style and give it a try.

One of my favorite pizzas is from Marion’s. It uses a cracker style crust popular in some Midwest regions , and the sausage you refer to. It is a crispy “cracker” style crust. I’ll check next time, but I think there is no fennel in the sausage. Others like it include Cassanos and Donatos. If you are a fan of pizza and are visiting the Midwest , you should seek out this style and give it a try.

That looks great! Here in Fort Wayne the main place that serves that type is called pizza king. Lately, the style seems to be making quite a comeback as "tavern" style. I first read of tavern in a book a couple years ago, and have heard it many times since then on different videos and such.

FMT, I’m like you and hate the fennel. It stinks because I love Italian sausage until I bite into one of those seeds/pods? I have yet to find anywhere that doesn’t put it in their Italian sausage.

RoadKing, I’m gonna take a wild guess that you live in the Dayton area of Ohio? I lived around there for 5-6 years and have to say Marion’s is about the absolute worst pizza I’ve ever had, the only people that seemed to like it were Dayton natives. The heinousness of that pizza is only second to eating goetta, another of those Ohio “specialties”. Funny how regional tastes can be so different.

I missed that Marion's (my Moms name so I am bias) pie on the 1st go round...That looks like a Me n Ed's from Fresno, best Pizzas ever made. Or should I say best pizza ever made in the 1970's!

FMT, I’m like you and hate the fennel. It stinks because I love Italian sausage until I bite into one of those seeds/pods? I have yet to find anywhere that doesn’t put it in their Italian sausage.

RoadKing, I’m gonna take a wild guess that you live in the Dayton area of Ohio? I lived around there for 5-6 years and have to say Marion’s is about the absolute worst pizza I’ve ever had, the only people that seemed to like it were Dayton natives. The heinousness of that pizza is only second to eating goetta, another of those Ohio “specialties”. Funny how regional tastes can be so different.

I grew up in Dayton. I’m in Cincinnati now. Regional tastes are a funny thing for sure. It took me years to like Skyline Chili. I’m not putting any effort into trying to like Goetta though. I am curious to know exactly why Marion’s ranks so low for you. Specifically. I have heard some good reasons why people don’t like it. The main reason I like it is the sausage, as described in this thread, and the thin cracker crust. Did you have Cassano’s or Donato’s? They are similar.

I knew it, that picture did not lie.  Just like Me n Ed's!

...and the thin cracker crust.