Need advice. I have about 100 sausages destined for the soup kitchen where I volunteer. They're big ones - so we're going to serve them in buns with all the trimmings. Anyway, I need to somehow figure out a way to get them all cooked. Here is my plan: pre-cook sausages (in batches) at home in a bit of water just so they're definitely cooked through. Then I'll either lay them in roasting pans and bake on site (med-high temp) until browned and sizzling. OR if I get ambitious tomorrow, I'll briefly grill them before putting in the roasting pans and reheating on site. What do you think? Would the grilling step be such a great improvement that it's worth the extra time or will the sausages brown nicely enough in the oven? They're really nice sausages that were donated by a culinary class who made them in school.