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Old 20-06-2006, 04:13 AM posted to rec.food.cooking,alt.food.barbecue
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Default Question about pan cooking large sausage links

On 2006-06-20, Abe wrote:

If it matters, it's pork andouille sausage in casings.


Depends on the sausage and your preferences. I'm pan frying some
killer commercial hotlinks, right now. No water. I wanna see some
ash. OTOH, some of my homemade sausages are cooked entirely in water.
It's your choice, not mine. My choice is, I don't do rice sausage, in
any cooking method.

nb

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