On Tue, 23 Jun 2009 11:20:38 -0600, "gloria.p" >
wrote:

>What do you do about the rendered fat?

They're making sausage very lean these days. I cooked up a one pound
package of bulk hot italian sausage this week and there was virtually
no fat to drain!

--
I love cooking with wine.
Sometimes I even put it in the food.