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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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

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