I'm coming into Chicago this week-end, staying North Michigan Avenue and arrive bearing a list of requests from Those Food Challenged Chowhounds Back In The Wild West. One is puzzling me......a certain type of Italian sausage that friend says is coiled into a circle about 10" diam. The sausage (prior to rolling into circle) is approx. 1/2" - 3/4" thick. He cannot remember the name. It was uncooked, I believe. Does this cover just about every type of Italian sausage in existence? or does it signal a particular type? Thanks for any help.