Ed, patty or no patty that still is a great looking pizza. I tried using patty sausage over the years and while good, I still prefer putting the sausage on in pieces much like the video showed. The meat in a sausage patty tends to stick or hold tightly together, so as it cooks, it has a tendency -- not always, but I think most of the time -- to contract and shrink as you indicated.
I'm pretty sure you're aware that only Gino's East and a number of No Name deep dish Chicago pizzerias use the patty sausage idea. I remember at their original location that it was the only sausage option, but some didn't like as much sausage, so Gino's East gave a second sausage option and called it "crumbled sausage" on their menu. But the problem developed at Gino's East in that there hardly was any sausage on the pizza when ordered with crumbled sausage. The cooks interpreted that to mean "very light (little) sausage on the pizza." But those who wanted a piece of pizza with a bit of sausage in every bite went back to ordering the patty sausage at Gino's East.
Uno's/Due's, Malnati's, Pizano's, original Gino's all put a lot of individual pieces of sausage on their pizzas, so much that it is often mistaken for a patty of sausage. Have you ever been to that butcher shop west of the loop that supposedly supplies Malnati's with their special bulk sausage (garlic but no fennel)? I think its Peoria Packing Co. (http://www.peoriapacking.com/
). And Anichini Brothers, Inc. supposedly is the source for original Uno's/Due's sausage (http://www.anichinibrothers.com/Products.html
) or do I have them mixed up? I think when I'm back in the area during the summer, I'd like to check their sausage out. Maybe you can scout them out if you haven't already.