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.