[Sca-cooks] Problems with sausage

[Audrey Bergeron-Morin]

> some of the really cheap bulk sausage meat, made from trimmings, can
> be that way. Unfortunately, when you cook it, it's like you've got
> nothing left to show for your efforts.

We usually buy good sausage that barely loses any fat while cooking, even if 
the casing is pierced. Two years ago, at Pennsic, we decided to buy some 
sausage at the Giant Eagle, and proceeded to watch it ooze, and ooze, and 
set fire to the BBQ, and ooze, and ooze, and set fire to the BBQ, and... 
well, you get the idea. They must have lost a third of their size before we 
decided we were tired of putting out the fire and were going to eat them 
this way, fat or not. They still tasted decent, mind you.