Julie Bove wrote:

> Thanks! I didn't know they were fatty but then I don't cook them
> often.

I always cut them up and brown them before adding them to things like chili.
They taste better and it cooks off some of the fat. There are a few recipes,
like some of Paul Prudhomme's cajun cooking where they can sub for
andouille, where they aren't browned first and are just fine, but in that
they cook for quite a while.

I'm particularly fond of Hillshire Farms beef keilbasa, but they are almost
all good.