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.

Whatever works for you is fine. The method you described is what I do
for the large chicken sausage links that I sometimes cook if I don't
broil them. If I broil sausages or barbecue them, I cook them entirely
under the broiler or on the barbecue though.