On Thursday, November 23, 2017 at 1:04:45 PM UTC-6, Sheldon wrote:
>
> On Thu, 23 Nov 2017 09:25:01 -0700, U.S. Janet B. >
> wrote:
> >
> >I thought the recommended way to cook sausages was to put a bit of
> >water in the pan (1/4 inch maybe) put the sausages in on medium, cook
> >and turn until the water is gone, sausages are firm and browned. Not
> >sure where I picked that up
> >Janet US
>
> That works okay when cooking a small quantity so there's only one
> layer to saute, however that method doesn't eliminate the salt.
> I usually simmer a couple dozen so I cover them with water to
> simmer... dump the water... then I use two pans for browning in a wee
> bit of olive oil. I see no reason to poke holes in the casings, just
> don't boil them. When I make my own sausage I control the salt
> content and I rarely stuff casings, it's much simpler to make
> patties/meatballs.
>
>
_Italian sausages_ are definitely benefited with a few holes poked into
their casings. That is unless you like eating all that pork fat. Hey,
you can suck on your shirt later if you get hungry after it has splattered
that grease all over the front.

Even if _Italian sausages_ are grilled outdoor they benefit from being
poked with several holes. It's that fat thing I talked about in the
previous paragraph.