Transfer
sausage with a slotted spoon to a bowl.
Remove
sausage with slotted spoon reserving pan drippings; drain on paper towel.
When the sausage was browned and cooked through, I removed
the sausage with a slotted spoon and kept in a bowl.
Remove
the sausage with a slotted spoon to drain the fat.
Remove
the sausage with a slotted spoon to the bowl with the bread.
Not exact matches
Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked
sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the
sausage from the pan
with a
slotted spoon, and set aside.
Remove
sausage from skillet
with a
slotted spoon, adding to top of bread.
With a
slotted spoon remove
sausage to bowl.
With large slotted spoons or tongs, remove corn, remaining seafood, potatoes and sausages to a large platter and top with lobst
With large
slotted spoons or tongs, remove corn, remaining seafood, potatoes and
sausages to a large platter and top
with lobst
with lobsters.
Add the
sausage and brown, then transfer to a plate
with a
slotted spoon, leaving all of the fat in the pan.
Just keep half an eye on the sizzling
sausage, stir it every once in a while, and, once it's done, turn off the heat and transfer the meat to a bowl
with a
slotted spoon (leaving all of that red fatty goodness in the pot).
Once they are nicely browned, remove
with a
slotted spoon and add them to the
sausage.
Remove the cooked
sausage from the pot
with a
slotted spoon and transfer to a bowl; set aside.