use raw hot italian sausage.
get a cast arn pan. heat it up. add cooking oil. place
italian(hot)sausages in pan. cover. brown, then turn. brown. add
hot sauce on top of sausage(to make it hotter). turn. add hot sauce
turn. cook until done and serve with a dollop of mustard, hot pepper
rings, pickled beets etc.
formerly bent attorney esq. now A Moose In Love
next: mac and cheese theoretical(not proven)recipe using milk and
cheeze whiz. also coming: salami sandwiches

On 2010-04-27 12:34:52 -0700, Andy said:

> I put a 1 lb. link of it into a pan and fill it with water halfway up the
> link diameter and on medium-high heat let it steam for twenty minutes
>
> Flip and "easy-does-it" poke any grease blisters with a long kabob stick.
> It can squirt out like a fountain so stand back.
>
> Another 20 minutes, flip, poking more grease blisters.
>
> Another 20 minutes, shouldn't be many more grease blisters left. It's
> done.

So boil/steam for a full hour?

> I chop the link into fat coins and food process a few at a time into
> 1/4" bits until it's all chopped, then follow a box of Zatarain's
> jambalaya directions.

I just bought a box of that stuff and figured if I got bored enough I'd
make it. Sounds interesting.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Apr 27, 11:32*am, A Moose In Love >
wrote:
> use raw hot italian sausage.
> get a cast arn pan. *heat it up. *add cooking oil. *place
> italian(hot)sausages in pan. *cover. *brown, then turn. *brown. *add
> hot sauce on top of sausage(to make it hotter). *turn. *add hot sauce
> turn. *cook until done and serve with a dollop of mustard, hot pepper
> rings, pickled beets etc.
> formerly bent attorney esq. *now A Moose In Love
> next: *mac and cheese theoretical(not proven)recipe using milk and
> cheeze whiz. *also coming: *salami sandwiches

Different moniker, same dumbass posts. Only an idiot tries to cook on
hot sauce in a cast iron pan.
Only a pig uses cheez whiz to make mac 'n cheese.

--Bryan

gtr wrote:
> On 2010-04-27 12:34:52 -0700, Andy said:
>
>> I put a 1 lb. link of it into a pan and fill it with water halfway up the
>> link diameter and on medium-high heat let it steam for twenty minutes
>>
>> Flip and "easy-does-it" poke any grease blisters with a long kabob stick.
>> It can squirt out like a fountain so stand back.
>>
>> Another 20 minutes, flip, poking more grease blisters.
>>
>> Another 20 minutes, shouldn't be many more grease blisters left. It's
>> done.
>

An hour??? There won't be much flavor left, either.

I cut it to desired length, pierce it all over with a knife tip, simmer
in water 10-15 minutes, drain the water and accumulated fat, and brown
it well on all sides. If serving with onions and peppers, add those as
it begins to brown. You can then add it to spaghetti sauce or add
tomato sauce to it for sandwiches on crusty rolls or add it to pizza
toppings, etc.

gloria p

On 2010-04-27 13:59:53 -0700, Andy said:

> I probably cooked it on medium. It's been awhile. But enough until the
> grease blisters subside is an indicator. That's how my Sis-IL advised.
> And if you had a SIL-IL like MINE...
>
> Zatarains adds a fair amount of spicy heat AND sodium, additives, etc.,
> so you've been forewarned.

Yeah; I always have a hard time emptying ALL of any of those "flavor
packs" into such dishes.

> The hot Italian sausage, when added to the pot will cook some more for
> the remaining 25 minutes or however many minutes it takes to finish the
> rice.
>
> You could of course cut back on the original pan steaming time if the
> combined time overdoes it.

I may well try that in the next week. We have both the raw Italian
sausage and the Zatarains.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Tue, 27 Apr 2010 17:46:50 -0600, "gloria.p" >
wrote:

>gtr wrote:
>> On 2010-04-27 12:34:52 -0700, Andy said:
>>
>>> I put a 1 lb. link of it into a pan and fill it with water halfway up the
>>> link diameter and on medium-high heat let it steam for twenty minutes
>>>
>>> Flip and "easy-does-it" poke any grease blisters with a long kabob stick.
>>> It can squirt out like a fountain so stand back.
>>>
>>> Another 20 minutes, flip, poking more grease blisters.
>>>
>>> Another 20 minutes, shouldn't be many more grease blisters left. It's
>>> done.
>>
>
>An hour??? There won't be much flavor left, either.
>
>I cut it to desired length, pierce it all over with a knife tip, simmer
>in water 10-15 minutes, drain the water and accumulated fat, and brown
>it well on all sides. If serving with onions and peppers, add those as
>it begins to brown. You can then add it to spaghetti sauce or add
>tomato sauce to it for sandwiches on crusty rolls or add it to pizza
>toppings, etc.
>
Ah, the voice of reason. Fork it all over (or in my case, stab it
with a knife), put it in a covered pan filled with water half way up
the side of the sausage. Cook med, med/hi until the liquid
evaporates. Turning is not necessary because the lid is on. When the
liquid is gone, have your way with the sausage. Brown it whole and
eat it in a bun, cut it into coins and do something fancier. It's all
good.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 27 Apr 2010 14:15:31 -0700 (PDT), Food Snob®
> wrote:

>Different moniker, same dumbass posts. Only an idiot tries to cook on
>hot sauce in a cast iron pan.

Why don't you just clue him in about hot italian sausage?

>Only a pig uses cheez whiz to make mac 'n cheese.
>
Don't knock it until you've tried it. Hopefully he tries it first.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 27, 5:15*pm, Food Snob® > wrote:
> On Apr 27, 11:32*am, A Moose In Love >
> wrote:
>
> > use raw hot italian sausage.
> > get a cast arn pan. *heat it up. *add cooking oil. *place
> > italian(hot)sausages in pan. *cover. *brown, then turn. *brown. *add
> > hot sauce on top of sausage(to make it hotter). *turn. *add hot sauce
> > turn. *cook until done and serve with a dollop of mustard, hot pepper
> > rings, pickled beets etc.
> > formerly bent attorney esq. *now A Moose In Love
> > next: *mac and cheese theoretical(not proven)recipe using milk and
> > cheeze whiz. *also coming: *salami sandwiches
>
> Different moniker, same dumbass posts. *Only an idiot tries to cook on
> hot sauce in a cast iron pan.
> Only a pig uses cheez whiz to make mac 'n cheese.
>
> --Bryan

you fell for it bryan. the only one to do so. feelin' sad now?