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Old 20-06-2006, 04:17 AM posted to rec.food.cooking,alt.food.barbecue
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Default Question about pan cooking large sausage links


"Abe" wrote in message
1. Starting in a little water and then cooking to dry to crisp them
up, or,


That works well for us. Put a lid on the pan during the first portion of
cooking.



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Old 20-06-2006, 05:49 PM posted to rec.food.cooking,alt.food.barbecue
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Default Question about pan cooking large sausage links


Edwin Pawlowski wrote:
"Abe" wrote in message
1. Starting in a little water and then cooking to dry to crisp them
up, or,


That works well for us. Put a lid on the pan during the first portion of
cooking.


I have a pan of links doing exactly that right now... when they're
store bought fresh eyetalian sausages I always simmer them for about
1/2 hour... then dump the water. This removes the excessive salt
typical of commercial sausage. Then I brown them in a bit of olive
oil. These will be cooked again in a pot of tomato sauce.

Sheldon



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