Crock pot & browning Sausage?!
What about the fat from browning? Less fat is good, but how long do I brown it for?
Should I poke holes into the Sausage with a fork so that it'll absorb more?
Answers: I want the Sausage to absorb the black bean sauce that's in the pot; if I brown the meat will it absorb fewer flavors?
What about the fat from browning? Less fat is good, but how long do I brown it for?
Should I poke holes into the Sausage with a fork so that it'll absorb more?
All you're talking about is braising. Like any dish, you brown the meat well on all sides, then submerge in your sauce and it braises. That's why people have Crock Pots.
When I make ribs, I grill, then wrap in foil w/ beer and it braises. When I make pulled pork, I sear it all over, then wrap it in foil w/ a sauce and cook it for a few hours. Same process.
No, you should still brown the meat, if for anything, for visual appeal. With crock pot cooking (cooking for hours) flavors will be absorbed nicely. That's the whole point of slow cooking.
Cook the sausages in a pan with no oil on a medium-high heat, until they are brown all over. Maybe around 8 minutes or so.
You don't need to poke holes in the sausage - it's better not to then they will stay intact.
you brown it until perfection.