George said...

> 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.


George,

I have to look high and low for andouille. It's not be a big seller around
here for some reason.

Best,

Andy