I did a patty sausage this past weekend on my Malnati's style pizza (sausage is Chicago's No. 1 pizza ingredient) and it worked out great. Just took the sausage (in bulk, not link), placed on parchment paper with clear plastic wrap on top, and flattened it out like loo said with the bottom of the pizza pan. It was around 1/4th to 1/8th inch I think. I put it on top of the cheese but under the sauce and it worked great. I guess I'm a purist as I remember in the "old days" in Chicago when all pizza menus use to say two things, cheese pizzas and sausage pizzas, with some other limited ingredients that could be added if you wanted. But the vast majority of pizzas were "sausage pizzas." And afterwards when I would order sausage on pizzas when I went to college at the University of Oklahoma, they gave me a pizza with this strange thing on it called . . . pepperoni, which I later learned is a sausage!