On 12/22/2010 3:34 PM, sf wrote:
> On Wed, 22 Dec 2010 11:16:20 -0600, > 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.
>
>
Or just buy good sausage. I usually get it at a local family owned place
and they add just enough fat for good balance but you will never have an
inch of grease in the frypan when cooking it.