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OmManiPadmeOmelet[_3_] OmManiPadmeOmelet[_3_] is offline
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Default Question about pan cooking large sausage links

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"
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