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.

On Thu, 23 Dec 2010 09:38:38 -0500, George >
wrote:

> 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.

I don't consider a teaspoon or two of grease per pound a huge amount,
but it you do - ok.

--

Never trust a dog to watch your food.

On 12/23/2010 1:32 PM, sf wrote:
> On Thu, 23 Dec 2010 09:38:38 -0500, >
> wrote:
>
>> 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.
>
> I don't consider a teaspoon or two of grease per pound a huge amount,
> but it you do - ok.
>

Me either, my experience is that the sausages will be swimming in grease.

In article >,
George > wrote:

> On 12/23/2010 1:32 PM, sf wrote:
> > On Thu, 23 Dec 2010 09:38:38 -0500, >
> > wrote:
> >
> >> 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.
> >
> > I don't consider a teaspoon or two of grease per pound a huge amount,
> > but it you do - ok.
> >
>
> Me either, my experience is that the sausages will be swimming in grease.

Perhaps sf should stop buying Hatfield sausages, then.

--
Dan Abel
Petaluma, California USA

On Fri, 24 Dec 2010 08:36:08 -0800, Dan Abel > wrote:

>In article >,
> George > wrote:
>
>> On 12/23/2010 1:32 PM, sf wrote:
>> > On Thu, 23 Dec 2010 09:38:38 -0500, >
>> > wrote:
>> >
>> >> 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.
>> >
>> > I don't consider a teaspoon or two of grease per pound a huge amount,
>> > but it you do - ok.
>> >
>>
>> Me either, my experience is that the sausages will be swimming in grease.
>
>Perhaps sf should stop buying Hatfield sausages, then.

There is nothing easier to drain grease from than sausage.

On Fri, 24 Dec 2010 07:39:31 -0500, George >
wrote:

> On 12/23/2010 1:32 PM, sf wrote:
> > On Thu, 23 Dec 2010 09:38:38 -0500, >
> > wrote:
> >
> >> 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.
> >
> > I don't consider a teaspoon or two of grease per pound a huge amount,
> > but it you do - ok.
> >
>
> Me either, my experience is that the sausages will be swimming in grease.

I guess they've evolved out here because sausage of every kind,
including Jimmy Dean's has been so lean it sometimes requires an
addition of oil. Don't get me wrong, they don't *look* lean when raw,
but they cook up lean with just a tiny bit of fat left in the pan
after cooking.

--

Never trust a dog to watch your food.

"George" > wrote in message
...
> On 12/23/2010 1:32 PM, sf wrote:
>> On Thu, 23 Dec 2010 09:38:38 -0500, >
>> wrote:
>>
>>> 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.
>>
>> I don't consider a teaspoon or two of grease per pound a huge amount,
>> but it you do - ok.
>>
>
> Me either, my experience is that the sausages will be swimming in grease.

Mine were. I had to drain the grease off and didn't know where to put it.
I no longer keep a grease can. I ended up using a microwaveable casserole.
I bought a 2 pack but the first one cracked when I froze it. So I decided I
didn't need the other. It was a single serve so about 8 oz. The thing was
full from 12 sausages. Of course some of that was water. But there was a
LOT of grease!

On Fri, 24 Dec 2010 12:44:27 -0800, "Julie Bove"
> wrote:

>
>"George" > wrote in message
...
>> On 12/23/2010 1:32 PM, sf wrote:
>>> On Thu, 23 Dec 2010 09:38:38 -0500, >
>>> wrote:
>>>
>>>> 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.
>>>
>>> I don't consider a teaspoon or two of grease per pound a huge amount,
>>> but it you do - ok.
>>>
>>
>> Me either, my experience is that the sausages will be swimming in grease.
>
>Mine were. I had to drain the grease off and didn't know where to put it.
>I no longer keep a grease can. I ended up using a microwaveable casserole.
>I bought a 2 pack but the first one cracked when I froze it. So I decided I
>didn't need the other. It was a single serve so about 8 oz. The thing was
>full from 12 sausages. Of course some of that was water. But there was a
>LOT of grease!

You don't say what kind of sausage or how you cooked them. I cooked a
dozen fresh dago links today (six hot/six sweet), but I simmered them
first so some of the fat and salt ended up down the drain. I had to
add olive oil for frying or there wouldn't have been enough fat. It's
easy to drain off extra fat, I freeze it in an empty cardboard milk
container. After the sausages were well browned I removed them and
used the remaining fat to saute a mess of onions, then put the sausage
back to reheat. I ate four with some onions for lunch today, very
tasty... not greasy at all.... the rest are in the fridge. I use a
high sided pan and low heat, no spatter... takes longer but turns out
much better than blow torching.
Browning:
http://i51.tinypic.com/2zoxglv.jpg
Onions:
http://i51.tinypic.com/2w7g5jt.jpg
Yummy:
http://i53.tinypic.com/34hjpfk.jpg