Originally Posted by why
Pretty much every response in this thread regarding sausage besides iammatt's is silly. Sausage won't 'dry out' if the casing is broken (that's a matter of temperature and cooking time).
true dat. here's a question: when you poach a sausage, do you ever see fat in the water? uh, yeah. the skin is permeable. i poke holes in the sausage to keep it from bursting (because, as kwilk said, it's ugly), then poach gently until just about cooked through. if cooking in the same pan, the water should be just about gone and i'll brown it in its own fat. if not, i'll take it to the grill and finish it with a sear.