Andy wrote:
> Killing time in the kitchen
>
> For years I'd kill time in the kitchen steaming up hot Italian sausage for my
> jambalaya. Then chop it up into hunks and then batch food process it into
> course bits.
>
> Recently it dawned on me that if I squeeze the sausage out of the casing I
> can just cook it in the pot in half the time, breaking it up as it cooks,
> negating the need to use the FP and the cleaning of it.
>
> I have my kitchen angel http://i34.tinypic.com/29deibo.jpg to thank for that!
>
> You ever cut down on killing time in the kitchen? How?
>
> Andy

The local market where we buy most of our stuff makes it even easier.
They make great sausage in the store and they also sell unpacked sausage
(including andouille) alongside the packed version for exactly what
you described.