In the US of A, Italian sausage most often refers to a pork sausage that has been seasoned with fennel as the primary seasoning. I cannot honestly say that I have ever tasted fennel, possibly my taste buds have been muted by the fennel I have grown in my backyard for years.
Regardless, mild Italian is my favorite sausage variety. I never boil these sausages.
To prick or not to prick, that is the question.
Some people like to prick their sausages before or during cooking to release the melting fat from the casing This is done to avoid it squirting out after serving and possibly injuring someone with that hot fat. Other people are against doing that. They claim the sausage is juicier and more flavorful without the pricking.
What do you think of it?
2019-06-23: cooked separatelyPic1-3: Italian sausage and Cajun boudin blanc, vegetables cooked separately.
2019-07-13: with mixed vegetables and potato flakesPic4-6: a stew after initial pan-frying
2019-09-09: with zucchinisPic7-9: a stew after initial pan-frying
Cutting the sausages lengthwise after about 10 minutes can reduce the remaining cooking time by half. I don't do it every time, only when I can't bring up the patience to wait for it. After cutting the sausages, fry them with the open side down to get extra browning points.
2015-11-10: with potatoes and papaya spinachPic10: still whole
2017-10-16: with potatoes, peas & carrotsPic13-15: served
2019-10-10: with raw endive saladPic16: this is about when I cut them