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Old 20-06-2006, 01:10 PM posted to rec.food.cooking,alt.food.barbecue
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Default Question about pan cooking large sausage links


"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.



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Old 21-06-2006, 01:28 AM posted to rec.food.cooking,alt.food.barbecue
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Join Date: Feb 2006
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Default Question about pan cooking large sausage links


43fan wrote:
"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.


Why water? Use lard.

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.


That is by far the best way. If you can avoid breaking thecasing, they
burst with juices at the first bite.

--Bryan



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