In article ,
Abe wrote:

Hi,

I'm wondering what people think about pan cooking large sausage links
with regard to either:
1. Starting in a little water and then cooking to dry to crisp them
up, or,
2. Starting them dry and crisping them up, then adding a little water
to finish the cooking.

Anyone have a preference and reason? I'm interested to know what other
people think.

If it matters, it's pork andouille sausage in casings.

Grill. ;-)
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Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson