When I was young, the pizza I ate had chunks of sausage.
Now the pizzeria's I eat at the sausage is sliced real thin, no chunk to it at all.
actually the sausage is thinner then the pepperoni
I like the thin slice.
I was just wondering how I could thinly slice the sausage like they do?
I mean what sausage do they use to get a thin slice almost transparent like.
Can a local grocery market butcher do it for me?