Originally Posted by
gfunkdave
No pics but last night I made a riff on coq au vin. Instead of using bacon, I used crumbled Italian sausage. I think next time I would keep the sausage in the casing and just slice it.
Probably a good idea. We make a hearty lentil soup often which calls for crumbled Italian sausage. We tried it once that way, but decided we much prefer cooking the sausages whole, then slicing them into "coins".