I want them to be as fatless as possible. How do I do this without overcooking them? Should I poke holes in them before cooking or at some point during cooking?
What temp and how long to cook after browning?
I would heat a cast iron pan/fry pan and poke holes in them half way through browning them, at least get some of the fat out ( if you have to) then i would finish them off in a hot oven. Some people poke holes in the sausage, some dont, it does not alter the flavour at all, i have tried both methods.