Thanks guys for the info! I've always used raw for the kitchen oven pizzas and probably will continue to. Same for deep dish that is oven cooked. The sausage has plenty of time to come to an appropriate temp. The higher temp, but shorter duration of the Weber Kettle setup has me a bit concerned. I may, for safety sake, pasteurize my sausage by sous vide, which I'm looking at as form of par-cooking. But it gives me a better handle on how long and what temperature. Douglas Baldwin's tables show pasteurization at 135F takes 2 hours, if I have my sausage roughly one inch thick. Almost done, but not quite and definitely safe. Maybe that is a bit of overkill from reading the thread TXCraig pointed me to. Figuring i take it out of the refrigerator and spread it on the Kettle cooked pizza, it will have 3 to 5 minutes to come up to finishing temperature. Since I can do it easily and not have any concerns about the meat, particularly if I freeze and keep it for awhile, I'll probably start with sous vide pasteurized sausage. But with a bit more experience, I may be spreading on the top raw and enjoying the benefits of its juiciness full tilt. Good to have the input!