Sausage pizza-What kind and pre cook?

[bdobz]

I love me some Sausage and mushroom pizza.  I assume just grab a tube of Italian sausage and break into desired size pieces, I also assume to pre cook the sausage, or partially pre cook?  Now that I think of it, any benefit to a little pre sauteing of the shrooms?

[deb415611]

If i'm doing a NY , detroit or sicilian I don't precook.  I just break off bits and put it on the top.   A local store makes their own sausage and does italian sausage patties, I like those rather than links when I can get them.  They are easier to break apart.

[Jon in Albany]

I precook the sausage gently and try to keep some of the fat on it. I also try to get bulk sausage with a fairly coarse grind. I think it separates better. Another thing I sometimes do with the sausage depending on what I get. I usually get a local brand of something from an Italian market, but if things don't line up and I'm using a supermarket brand, I add more cracked fennel. I bought some Trader Joe's black pepper that comes in a little Peppermill. when the pepper was gone, I filled it up with fennel seeds. Grind some over the sausage in the pan for a little flavor boost.

Cooked vs uncooked mushrooms in a personal call. I like both, but with sausage I usually go with very thin sliced raw mushrooms. But sautéed  in a little oil with some garlic and a splash of white wine at the end is good on a pizza too. Roasted on a sheet pan is good too.

[bdobz]

Thanks for the replies gents.  Hmmm, I am leaning towards "par cooked" on the sausage.  My oven finishes my pizzas in ~4 minutes.  Just don't want to be serving my guests raw sausage.

[wotavidone]

It is a trial to get the sausage cooked if you put it on raw. My wife's preference is to put it on raw, so I make sure it's right on top, the last thing I put on. I think it cooks quicker that way.
But, most times I'm using traditional Aussie beef BBQ sausages.
If beef is a little rare, not even the missus gets excited.
When I do have pork sausages, I lean towards a little pre-cooking.
I just throw the chunks of sausage on my turning peel and lay it on the coals for a minute.
Works for caramelising onions, too.