Question about pan cooking large sausage links
"Hovdv" wrote in news:1150811983.210639.5960
You can if you like prick the sausages with a fork to allow
escapade of fat but I don't because I do like the fat in there. Most
of it anyway.
I use a long kabob stick to poke only the blisters. Sometimes the fat can
fountain out pretty far. No point in airating the whole sausage with a