another sausage question

[artigiano]

as far as sausages go using a brick oven... I dont know if you can put them on raw just thinly cut, or should they be pre cooked for a little while?  I am assuming that when people are talking about sausages, and Chris Bianco uses his fennel sausage they are the fresh ones that need to be cooked as they are not cured.  I havent tried these types of sausages in my brick oven but I am pretty sure its what they are using.

[PizzaPolice]

Since a wood oven has such fast cook time, I precook my sausage.  After dollying up the sausage with spices and stuff, I press it out in an iron skillet.  Loosely cover it with parchment or foil and stick it the wood fired oven.  About one beer later, it's done.  One nice, big patty you break up accordingly. 
However, if you use a very thin piece, I imagine raw would work just fine. 

[statu]

I always put mine on raw. I've never had a problem!

[artigiano]

I am pretty sure that they must be somewhat pre cooked.. thats what I will try thanks guys

[PIZZAIAM]

BORN AND RAISED IN CHICAGO, BEEN MAKING AND EATING PIZZA HERE FOR 50+ YEARS
ITALIAN SAUSAGE HAS FENNEL..............PERIOD!

TAKE JOHNSONVILLE MILD ITALIAN SAUSAGE AND ADD 1 TSP/LB OF CRACKED FENNEL TO FIX IT. OR GO TO SERRILLI'S ON NORTH AVE IN CHICAGO FOR THE REAL THING, MILD OR HOT.

[itsinthesauce]

Amen! A little red pepper falke for hot.

[enchant]

Pardon my ignorance here, but when adding fennel to the sausage, do you just add it as it comes out of the bottle, or should you grind it up or something?

[PIZZAIAM]

Fennel is usually sold three ways:

Ground Fennel is used in soups and sauces to give you a more subtle even flavor.

Cracked fennel is used in pizza sauces and sausages to create a stronger flavor and 
some hot spots.

Whole fennel is usually only found in sausage to release a strong burst of flavor and heat when you bite into it.