On Sunday, December 3, 2017 at 2:34:17 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking:

> Hi Cindy,
>
> All good info but the missing question is 'what type of sausage'. We
> might all have a type in mind but that may not be what he was using.


I used mild Italian with the casings on. Got them at Whole Foods. Burning the sausage was a patience issue, nothing more. I let the pan get too hot.. The sausage did not appear to be browning and I didn't see a swarming mass of oil coming from them as I recall from my younger years making breakfast sausage. I am not a big sausage eater anyway, just wanted to make some to toss daily into a mix of beans I made separately along with spices and veggies I sauteed separately. I am more a prepper than a cook. I make the base, in this case the beans, first - then I toss in the sauteed bell pepper, 'shrooms, garlic, etc. The meat is kept separately in the fridge and added to whatever bowl I'm using daily. I developed my prepping method over the years when I drove cab and didn't have time for cooking. I still use it. I think it makes sense for some things. I eat the same thing for 6 days, max, then switch to something else, unless what I made is really delightful, in which case I might make the same thing again.

TJ