I’m working on an article about how to cook Italian sausage and am looking for a chef with hands-on experience. I’m especially interested in your take on the best method—oven vs. stovetop—whether to poke holes, and any tips that improve flavor and browning. What’s the best way to cook Italian sausage? Please share a short, quotable response (1–3 sentences), along with the chef’s full name, title, and credentials. If selected, you may also be asked to provide original, approved photos of Italian sausage being cooked and the finished results for editorial use with credit.