On Wed, 22 Dec 2010 14:58:55 -0600, Andy > wrote:

> sf > wrote:
>
> > 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.
>
>
> sf,
>
> The blisters don't raise until the grease heats up and pools in spots.
>
> I'm pleased with my technique for the other reasons mentioned.
>
Not sure why you'd want blisters.

--

Never trust a dog to watch your food.