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btw, I do smoked sausage like this:
I have a big ole' cast iron frying pan, that I heat up to about
#4(just below medium). I put the big ole' smoked Hungarian sausage in there. No oil, or water. If the heat's to hot, I turn down a bit. The sausage gets a good big ole' brown coating. And is excellent. I stab the sausage beforehand to let out some of the big ole' fat. Sometimes. Not always. It depends upon my mood. |
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