On Fri, 24 Dec 2010 12:44:27 -0800, "Julie Bove"
> wrote:

>
>"George" > wrote in message
...
>> On 12/23/2010 1:32 PM, sf wrote:
>>> On Thu, 23 Dec 2010 09:38:38 -0500, >
>>> wrote:
>>>
>>>> But why all the posts about "letting the grease escape"? I recently
>>>> bought a pack of Hatfield sausage while picking up a few items at a
>>>> store I don't frequent (big pork packer based in Hatfield, PA now owned
>>>> by the Chinese) and there was a huge amount of grease in the fry pan.
>>>
>>> I don't consider a teaspoon or two of grease per pound a huge amount,
>>> but it you do - ok.
>>>
>>
>> Me either, my experience is that the sausages will be swimming in grease.
>
>Mine were. I had to drain the grease off and didn't know where to put it.
>I no longer keep a grease can. I ended up using a microwaveable casserole.
>I bought a 2 pack but the first one cracked when I froze it. So I decided I
>didn't need the other. It was a single serve so about 8 oz. The thing was
>full from 12 sausages. Of course some of that was water. But there was a
>LOT of grease!

You don't say what kind of sausage or how you cooked them. I cooked a
dozen fresh dago links today (six hot/six sweet), but I simmered them
first so some of the fat and salt ended up down the drain. I had to
add olive oil for frying or there wouldn't have been enough fat. It's
easy to drain off extra fat, I freeze it in an empty cardboard milk
container. After the sausages were well browned I removed them and
used the remaining fat to saute a mess of onions, then put the sausage
back to reheat. I ate four with some onions for lunch today, very
tasty... not greasy at all.... the rest are in the fridge. I use a
high sided pan and low heat, no spatter... takes longer but turns out
much better than blow torching.
Browning:
http://i51.tinypic.com/2zoxglv.jpg
Onions:
http://i51.tinypic.com/2w7g5jt.jpg
Yummy:
http://i53.tinypic.com/34hjpfk.jpg