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Sausage and peppers
"Andy" > wrote in message ... >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. Thanks! |
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