Sausage and peppers
"Andy" > wrote in message ...
>I squeeze the hot Italian sausage coil contents into the pan, chop into
> bite-sized bits and brown like burger. I'll spice the meat all over
> instead
> of just the casing. It cooks faster, renders out more grease and tastes
> spicier throughout. And I don't have to tend to grease blisters in the
> casing with a long wood kabob skewer to poke them open, HOT grease
> fountains into the air. The rendered fat is suitable to wilt the onions
> and
> peppers, imho.
Thanks!
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