DebLynn
Senior Cook
My husband loves italian sausage, I don't, so I don't make it often. However, today the sausage at my local grocery store was very fresh in the butcher case, so I got some for him.
Now, every time I've made it in the past its been so greasy, how do I cook this without it coming out so oily? It is packaged in links in casing (hot italian). Do I pierce the casing before I cook it? or should I cook it twice He wants to have it on grinder rolls, "sausage and pepper" style.
Any suggestions would be a great help. Thanks!
Now, every time I've made it in the past its been so greasy, how do I cook this without it coming out so oily? It is packaged in links in casing (hot italian). Do I pierce the casing before I cook it? or should I cook it twice He wants to have it on grinder rolls, "sausage and pepper" style.
Any suggestions would be a great help. Thanks!