10” Cast Iron pan, 8 1/2” Bacon Press.

Yes, I burnt a few, and fumbled with it being flat at the beginning, but THE thing you should get from this, for those that cook Portuguese Sausage, is the minimum curl, and the lack of oil splash.

Heating up the pan AND the press helps with minimizing oil splash a LOT, although I heated the pan too long for this vid (I normally go to it faster), thus the papa’a pieces.

Suggestion: Do NOT press the sausage in the pan - it squeezes out the fat, and dries it out way too much.

Note: I used the bacon press on bacon, and I went back to cooking bacon in the oven.

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