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