On Dec 22, 2:34*pm, 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.
>
>
>

I prick my Italian sausages, too, before cooking. It does let a LOT
of the grease escape.