 |
|
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking,alt.food.barbecue
|
|||
|
|||
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 |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Question about pan cooking large sausage links | General Cooking | |||
| Question about pan cooking large sausage links | General Cooking | |||
| Question about pan cooking large sausage links | General Cooking | |||
| Question about pan cooking large sausage links | General Cooking | |||
| Question about pan cooking large sausage links | General Cooking | |||
Linear Mode
