"sf" > wrote in message
news
> 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.

I have read to do this.
> --
>
> Never trust a dog to watch your food.