OK, so I'm making this cassoulet (or maybe casserole or just chili, I just call it hot sausage and beans, after being inspired by a verrry hot dish in an open field somewhere in southern Indiana) with 3 kinds of beans (red, pinto & white) and decide to brown up some loose hot sausage and onions to put in it, when it hits me, I've got some hot smoked sausasage hiding in the downstairs freezer ( and some fresh andoille from the butcher!) just waiting for a day such as this. Slicing them up into rounds, I brown these also in the pan, but this time I have to hit the exhaust fan to breath. Still not hot enough. Time to break out the bulgarian carrot and pequin sauces, 'cause my ears ain't steamin' yet....brookthecook