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.

I find that if I simmer them in water first and try to brown them, a
lot of the oil has been poured off with the liquid, so all that happens
is the pan chars, and the sausages seem a bit dry. So I brown them
first in an oiled pan, and then add water and simmer to remove some of
the salt and fat.

-L.