Italian, green onion, pork and hot
In a seasoned cast iron or heavy aluminum, thick-bottomed skillet (which you’ve sprayed with Pam), coil the sausage into a continuous round and pierce it several times at right angles to allow for the internal juices to escape as it cooks.
Next, add about 3 or 4 tablespoons of water to the skillet. Then over medium high heat begin searing the sausages, turning them over several times as necessary in order to get all the sides. By the way:
1—Do not use a meat fork to handle the sausages in the pan—as they cook the holes made by the fork will cause the casings to split open. You don’t want that to happen because the sausage will then begin to dry out.
2—Handle each sausage round (or link) with tongs. It makes moving them around in the pan an easy operation.
3—You will notice a considerable amount of “drippings” collecting in the skillet as the sausages cook. Use a basting bulb (turkey baster?) to remove it as it accumulates, otherwise the sausages will “boil” rather than “broast” and won’t ever brown and crisp up.
When they’re done (you may have to cook several batches, depending upon how many you need to serve), place them on a warming platter, cover them lightly with a sheet of aluminum foil, and hold them in a 200-degree oven until you’re ready to eat. Leftover sausages (if there ever are any!) may be reheated in a microwave, sliced, and shaped into great sandwiches once dressed with mayo, mustard, lettuce, and tomatoes.