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Italian sausage is a nice way to toss it up from time to time. I think this was even a turkey based sausage. Not bad. I simmer them with some water in a pan until they get some color, but make sure they don’t deform or burst, then you will end up with chewy nasty stuff. Cook it slow and low, at a simmer, so that it pretty much boils the meat inside the sausage wrap in all the intended flavorings that will be trapped in with it.