(Jul 21, 2008) Since we're in the height of barbecue season, a word about those yummy sausages: Food-safety experts say to always boil fresh sausages before grilling them, so they're cooked through.
But that's also a way to cut fat without affecting flavour. Prick the sausages all over with a knife or skewer so fat can escape. Simmer in boiling water, then head to the 'cue to brown them.
The pierced sausages won't splatter as much as an untouched one.
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