Sure do. If you can, buy sausage without a lot of additives (other than spices and seasonings). Some less-fabulous grocery store sausage may release a lot of moisture from the nonsense that's been added to it and be harder to brown. If this happens, just cook the sausage until it's about opaque throughout, don't expect browning, and don't worry about it. Heating the pot before adding the meat prevents the sausage from sticking, without the need for additional cooking fat. Sausage has plenty of fat in it, which will start to release right away in a hot pot. Add the sausage to the pot and begin to break it up into smaller pieces while stirring. Work in phases, stirring and breaking up a bit and then leaving it to brown, repeating this process several times for five minutes or so. Breaking up is hard to do (just kidding, though it's a bit of a pain at first) but it will get easier as the meat begins to cook. When the sausage is nicely browned, check to see whether there's a lot of fat in the pot. Depending on the sausage, sometimes there is, and sometimes there isn't. If there's more than a couple of tablespoons, carefully remove and discard it before continuing.