To cook sausage in the oven, I preheated a conventional oven to 350°F and sprayed a nonstick baking sheet with canola oil. Light a burner on the stove and set it to medium or medium-high heat. Heat a pan on the stove. Fill a large stockpot with water. Choose a stockpot big enough to hold all of the sausage you wish to boil. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes.  X Research source If you have a lot of sausage to boil, you can do it in separate batches or use multiple pots. When the pan is ever-so-lightly smoking or a drop of water immediately starts sizzling when it touches it, you're ready to cook. Set a sturdy pan or skillet over the heat. Let it sit for a minute or two to get hot. Andouille sausage is a smoked meat typically prepared from seasoned pork and fat. Since my smoked sausage was fully cooked as-is in the package, the purpose of cooking it is to thoroughly heat it through and add that desirable crispiness. You will typically need about 6 US qt (5,700 mL) of water to submerge the sausages, although this can vary depending on the size of the pot you choose. Here we refer to the American version – a spicy, smoked pork sausage of the same name that is part of the rich culinary heritage of the Cajuns. Cajun andouille sausage, one of the two main andouille varieties, is a common ingredient in Louisiana Cajun specialty dishes such as gumbo and jambalaya. Cooking with Andouille Sausage ndouille (ahn-DOO-wee) is a sausage that originated in France, made with layers of pig’s intestines, which seems to be an acquired taste.
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