Question about pan cooking large sausage links
 

"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.

When doing it that way, in liquid anyway, I usually put a pan on the grill
filled with beer and onions, maybe even a little butter(I know, sounds weird
maybe, but...). That gets hot while I "grill" the outside, getting good
marks and the casing crisp. Then drop 'em in the pan to finish cooking.

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.

Question about pan cooking large sausage links
 

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

Question about pan cooking large sausage links
 

On 20-Jun-2006, "Food Snob" > wrote:

> 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

Bryan, your description of the cooked product reminds me of sausage I had
the pleasure to eat in Floresville (sp) TX. It was kind of like a tasting
room at
a brewery, except that it was sausage. They were cooking hundreds of pounds
of sausage in cookers that looked to me like the old coke coolers, except
that
the lids were slanted a little. The eating area was a bunch of picnic
tables.
They served it with a lot of brown paper towels and we sure needed them.
When
you bit into the hot sausage, it exploded all over you face. But , oh so
good. A
lot of people don't realize that there are a lot of old world German sausage

people in Texas.

--
Brick(Found a motor..Trying to get it started.)