Sausage links can be fried in a skillet, baked, poached or grilled. There is no one right way to cook sausage as each method has its own advantages but there are some general rules. Cook sausages slowly to ensure their skins do not burst. Intact skins are needed to hold in the juices and keep your sausage links moist. Do not pierce the skins before cooking as this will allow the fat and juices to drain and lose moisture. The dripping fat on a grill can also cause flames to flare up and burn the outside of your sausage.
Fresh Links Sausages and Sauerkraut In Beer:
2 lbs. sauerkraut
1 (12 ounce.) can of light beer
1 lg. onion, minced
1 apple, cored minced
2 teaspoon caraway seeds
6 fresh links sausages
In large saucepan combine sauerkraut, beer, onion, apple and caraway seeds. Cover tightly and simmer 30 min. Add sausages, cover and simmer another 10 min. Serve with rye bread slices and cold beer.