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Originally Posted by DarkFury
That just makes sure that the insides are fully cooked.
I used to boil smoked sausage all the time... but now, the convection oven takes care of making sure it is fully cooked now.  |
Agreed, I always boil in a little water as well to ensure the links are fully cooked before browning. It also prevants them from getting dry and hard.
When I worked in the restaurant industry we cooked the links in convections so no water needed.
(We also cooked many other things in the convections that surprised me.
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