On Fri, 24 Nov 2017 15:51:29 GMT, "l not -l" > wrote:

>
>On 24-Nov-2017, wrote:
>
>> On 11/24/2017 12:03 AM, Sqwertz wrote:
>> > On Wed, 22 Nov 2017 20:07:01 -0800 (PST),
>> > wrote:
>> >
>> >> Now, as for browning the sausage, I won't argue it might
>> >> taste
>> >> better that way, but I'll be using it in the beans (either
>> >> great
>> >> northern or kidney, always done to near mush), so I'll
>> >> probably
>> >> pass on the browning because I'm a lazy guy and I'll have
>> >> less pan
>> >> to wash. Appreciate the advice though.
>> >
>> > It takes 10-12 seconds to wash a pan that going to be used to
>> > make
>> > something you're going to eat for 6 days taste better. You
>> > really are
>> > a lazy ****. This is why I didn't and wont even try and
>> > answer of
>> > your cooking questions.
>> >
>> > -sw
>> >
>>
>> TJ has always been proud of his laziness. If I was going to
>> make beansAndouille
>> in the pan right after the sausage, no reason to clean it. The
>> fond
>> would add some flavor. Make it easier to clean when all is
>> done.
>+1 Why lose all that flavor.
>
>However, it would never have crossed my mind to boil any kind of
>sausage, except crappy hot dogs, which I haven't had in years.
>But, I do use smoked shanks, or similar, in many kinds of beans,
>browning them, then adding water to deglaze then cook the beans.
>With red beans, I add coins of Andouille after the beans have
>cooked. The closest I've come to boiling sausage is adding
>Polish sausage to cabbage, simmering/braising it until warmed
>through.

Not boil! Slow simmer!