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1
Cut the links apart with a pair of scissors and place in a cold cast-iron skillet over medium heat.
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2
Add 1-2 tablespoons of water and cover (preferably with a heatproof glass lid, so you can watch the progress); simmer for 3-5 minutes or til the sausages start to soften a little.
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3
(Note: Start with one tablespoon of water and add more only if needed.
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4
You just want enough water in there to create adequate steam and give the sausages time to simmer -- don't put too much water in there or you'll wind up boiling them.
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5
).
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6
Remove cover and, using two forks (use one to gently hold the sausages in place so they don't roll and one to poke them), quickly poke each sausage link 4 times.
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7
Poke them crosswise, evenly down the length of the sausage -- like this: __:__:__:__:__ Immediately after finishing poking all the sausages, flip them all over and repeat on the other side.
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8
Cover and simmer for approximately 5 minutes or til the juices run clear.
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9
The water should be mostly gone by this point, but there should still be a little left in there.
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10
Remove the cover and continue cooking to brown the sausages to desired doneness.
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11
I like my with just a little crust to them, but not overdone.
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12
Serve and enjoy!
