43fan wrote:
> "Abe" > wrote in message
> ...
> > 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.

Why water? Use lard.
>
> My favorite way now for sausage though(so far I've used hot Italian,
> kielbasa and chorizo) is to toss 'em on the top rack in the smoker while I'm
> doing something else like a butt, ribs, brisket, whatever... and let 'em sit
> there and smoke for a couple hours. Toughens the outside, but I like that,
> and all the juices stay in for the most part. Delicious IMO.

That is by far the best way. If you can avoid breaking thecasing, they
burst with juices at the first bite.

--Bryan