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breaking up sausage in the frying pan

LJS2 | Nov 18, 201107:53 AM

One of Mario Batali's recipies ("weeds" and sausage) has become a family favorite. It calls for sausage to be reomved from the casing and sauted until quite brown. The difficulty that I have is that I am finding it very difficult to break the sausage down once it comes out of the casing and into the pan. I have tried bulk sausage as well and the problem is the same. There has to be a better way than constantly trying to break down the larger chunks into tiny pieces by using the spatula to constantly split the chunks. Any tips would be appreciated.

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