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.

Why do you chop up the sausage for jambalaya?
All the recipes I've ever seen for it just call
for sliced sausage. Wouldn't that be the easiest?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?