A lot of thought and work into those pies Rich, Like! I've thought about putting the sausage on raw before but haven't brought myself to try it out yet. I most often make a thick crust that goes sauce, mozz, pepperoni, salami, then about 3/4 pound of my cabernet-garlic sausage, then peppers and onions. I figure if I put the sausage on raw it'll get too greasy. RAY