Question about pan cooking large sausage links
"Abe" > schreef in bericht ... > 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. The sausages I buy need soaking in hot water for 20 mins, then they are fried in butter. Says the instructions on the packetm, and I follow them. I assume the soaking is to prevent the skin form bursting. |
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