3 lbs. Creole Hot Sausage
3 Tbsp. water
12 French pistolettes
Take a large 12-inch or 14-inch cast iron skillet with a tight-fitting lid (you can use heavy club aluminum if you absolutely must!), place it on the stovetop over a medium-high heat, and generously sprinkle the inside of the pan with the tablespoons of water. Now take the sausage links and, starting in the center of the pan, begin laying them down in a concentric circle, filling up the skillet to its outer rim. At this point, place the lid on the skillet and let the sausage began to smother.
When a red-colored spicy liquid begins to accumulate in the skillet (that’s actually grease and cayenne!), reduce the fire to medium-low, take a basting bulb, and begin removing the drippings—you don’t want to leave any of it in the skillet with the links, otherwise the links won’t smother or brown—they’ll just boil in the juices.
Oh—and to render out the maximum amount of excess fat, it is also a good idea to prick the links with an ice pick numerous times in several places.
When the sausages are done, which should take about 20 minutes of slow simmering with the pan covered, uncover the pan, completely remove the last of the drippings, brown them uniformly all over, and serve them piping hot inside freshly-baked pistolettes, dressed with mayonnaise and mustard. (Hint: If you want to add the coup d’ grace, you should also dress the hot sausage sandwich with a half-handful of some minced lettuce and tomatoes).