On Wed, 22 Dec 2010 11:16:20 -0600, Andy > wrote:

> 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.
>
FYI... prick them *before* you cook them and you won't have those
geysers of grease.


--

Never trust a dog to watch your food.