ME, in my lifetime of eating at all the great Chicago thin crust pizzerias, I have a definite preference -- like you -- for sausage with a lot of fennel and other herbs and spices (but not hot). But I came to be acclimated to the different kind of Italian sausage that seems to be more prevalent in deep dish style. But I, too, love a more Italian spiced sausage, esp. with fennel, for thin crust pizzas. Boy, I wish I could have some of those great pizzas right now . . . (mouth watering . . .). I don't know if you've ever had sausage spiced with some quality anise before, but it, too, is among the best spiced sausage for pizza that I've had. A small 3 or 4 pizzeria group in Chicago's south suburbs is famous for that.