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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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20-06-2006, 04:13 AM
posted to rec.food.cooking,alt.food.barbecue
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Question about pan cooking large sausage links
On 2006-06-20, Abe wrote:
If it matters, it's pork andouille sausage in casings. Depends on the sausage and your preferences. I'm pan frying some killer commercial hotlinks, right now. No water. I wanna see some ash. OTOH, some of my homemade sausages are cooked entirely in water. It's your choice, not mine. My choice is, I don't do rice sausage, in any cooking method. nb 
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