Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 20-06-2006, 06:21 AM posted to rec.food.cooking,alt.food.barbecue
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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. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

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