"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.