For the record, my opinion on Lou Malnati's does not appear to be in the majority, as many consider it the Holy Grail of deep dish (do a search at pizzamaking.com). My friends who went with me (all new to Chicago deep dish) loved it. It was a good pizza. And it was still 1000x better than anything I can get here in TN. I just prefer Giordano's. As for making the sausage, it is just a matter of mixing spices and ground pork. No cases required, Chicago deep dish is generally made with bulk Italian sausage, either in a thin disk that covers the entire crust or in chunks. Also, no precooking required, it cooks along with the pizza, and since I use a pretty lean pork, it does not get greasy. I will be anxiously awaiting a clone of the XOCO bread. It was like a mild sourdough with the perfect crunchy crust. And the spicy tomato broth for dipping was amazing. And you HAVE to try the hot chocolate. They grind the cacao beans on the premises for a traditional Mexican hot chocolate. Go for the spiced one made with water rather than milk. The ones with milk are almost like drinking a cup of brownie batter! It is super rich but fantastic with the fresh churros. We went there for lunch but they have soups after 3 pm, so you it would make a great, very reasonably priced dinner. I read a review of it online, Jess - hopefully by the time I get there the crowds will have died down a bit. They did mention that sandwich you referred to, as "in your face salty/acidic" - aggressively flavored/textured. I can go for that! Thanks again - PJH

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