"Abe" > schreef in bericht
...
> 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.

The sausages I buy need soaking in hot water for 20 mins, then they are
fried in butter. Says the instructions on the packetm, and I follow them. I
assume the soaking is to prevent the skin form bursting.