On 12/23/2010 3:57 AM, sf wrote:
> On Wed, 22 Dec 2010 19:22:02 -0500, >
> wrote:
>
>> On 12/22/2010 3:34 PM, sf wrote:
>>> On Wed, 22 Dec 2010 11:16:20 -0600, > wrote:
>>>
>>>> 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.
>>>>
>>> FYI... prick them *before* you cook them and you won't have those
>>> geysers of grease.
>>>
>>>
>> Or just buy good sausage. I usually get it at a local family owned place
>> and they add just enough fat for good balance but you will never have an
>> inch of grease in the frypan when cooking it.
>
> Frankly, just about *any* plain grocery store sausage has minimal fat
> these days.
>

But why all the posts about "letting the grease escape"? I recently
bought a pack of Hatfield sausage while picking up a few items at a
store I don't frequent (big pork packer based in Hatfield, PA now owned
by the Chinese) and there was a huge amount of grease in the fry pan.