This looks absolutely delish! Was the dough shot with the Weight Watchers ruler accidental irony or on purpose? Either way I got a good laugh! Does the bottom layer of sausage ever have issues cooking completly? Or sog out the crust? Can't wait to make this! I noticed the WW ruler, Kari, but said what the heck and used it anyway. I made the sausage from lean ground pork, and it didn't seem to be soggy or greasy at all. And it totally cooked - it's actually quite a thin layer of sausage, which is why it's easier to pat it on parchment. PJH

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