"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-12-2011, 07:36 AM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,470
I pierce the casing with a fork, then depending on what I'm making with it, I'll use red or white wine to steam it in the pan. When the wine evaporates I remove the cover and brown it off in the remaining fat. Drain on paper towels. Sometimes, the casing is removed completely and it is browned in a pan. Then it is drained on paper towels. I resort to the latter if bulk isn't available.

Craig
__________________

__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 06-12-2011, 08:43 AM   #12
Executive Chef
 
Join Date: Mar 2008
Posts: 2,633
This is one of our favorites.
In a slow cooker add 3 large cans of spaghetti sauce (traditional w/o meat) and all your italian sausages. Pierce them evenly to allow the fat to come out.
After 5 hours on low, you will have fat pooled on top of the sauce and sausages, spoon the fat out.
Add sliced onions and peppers and cook until tender (with the sauce).
Serve. (on Buns or on pasta)

The sausages give off lots of fat and the sauce infuses them with moisture and flavor.
__________________

__________________
blissful is offline   Reply With Quote
Old 06-12-2011, 07:49 PM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,620
bliss beat me to it, except i brown my sausage first.

for really good sausage, it's almost a crime to pierce them to render out the fat. the real talent of a sausage maker is to get a perfect size grind for the type of sausage, and the right amount of fat.

the best way to go, even for sausage and pepper grinders/heroes is to grill, griddle, or pan fry them without breaking the casings at all, then cut them into a pot of sauce. i use my kitchen shears for this while holding each browned sausage over the pot of sauce with tongs.

let simmer for a few minutes in the sauce until just cooked through, or for an hour or two (or more) until they've gone through a tough stage and are getting tender again.

i like a little sauce on my sausage-n-peppers anyway, so this method works really well. plus, you have really tasty sauce to be used in something like a lasagna, or with meatballs afterwards.
__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 06-12-2011, 07:54 PM   #14
Executive Chef
 
Join Date: Mar 2008
Posts: 2,633
Quote:
Originally Posted by buckytom View Post
bliss beat me ...
Sorry about that!
__________________
blissful is offline   Reply With Quote
Old 06-12-2011, 07:58 PM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,620
i didn't say stop...
__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 06-12-2011, 08:02 PM   #16
Executive Chef
 
Join Date: Mar 2008
Posts: 2,633
Quote:
Originally Posted by buckytom View Post
i didn't say stop...
I need a nap now!
__________________
blissful is offline   Reply With Quote
Old 06-12-2011, 08:27 PM   #17
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,318
Quote:
Originally Posted by blissful View Post
I need a nap now!
You better stop, he enjoys it too much!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 06-12-2011, 08:29 PM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,620
Unhappy

what's TOO much?
__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 06-12-2011, 08:33 PM   #19
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,318
Quote:
Originally Posted by buckytom View Post
what's TOO much?
__________________

__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
italian, sausage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.