Don't you dare ever visit one of my sausage/brat grills next summer... no
forks/knives allowed within' 50-feet of the grill while cooking 'em... it
all tongs...

I'd rather the brat/sausage explode on it's own that cut it's thoat and
force it to bleed to death!!! just be sure to have some sorta cover on the
grill or skillet. Just when the brats/sausages look like they're gonna
explode, toss in a handfull of sliced onions & green peppers... a clove of
chopped garlic... a splash of the beer that 'yer sippin' on... Mmmmmm!!!

--


--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"

"David Wright" > wrote in message
...
> On Sat, 1 Nov 2003 15:08:27 -0600, "jmcquown" >
> wrote:
>
> >Jedi Master CK wrote:
> >> I have fresh italian sausage that I want uncut on the side for
> >> spaghetti and red sauce...
> >>
> >> Can I simply cook the sausage link in the microwave? If yes, how long
> >> do I cook it for in the microwave? Until it reaches 170 degrees?
> >>
> >> I, and My Little Daughter, Thank You in Advance...
> >
> >Sounds like you have a good start to a good sauce. So why not brown it
in a
> >pot and if needed add a little olive oil? You can cook the sauce in the
> >same pot after you've browned the sausage. It will take a bit for fresh
> >(uncooked) sausage to cook but if you brown it in the pot and then cook
it
> >in the sauce, should work out perfectly.
> >
> >Jill
> >
> But make a few slits in the sausage skin as you fry them. Otherwise
> you may have Sausage Surprise on your shirt.
>
> David