Check carefully to see whether sausage is fresh or cooked. Fresh sausage must be cooked thoroughly before eating. Sausage is done when the meat is gray and the juices run clear. Cooked sausages only need to be heated through.

Frying

When frying sausage, prick the links with a fork to help release excess fat; drain cooked bulk sausage on paper towel before serving.

Grilling

Place sausage on a prepared grill with rack about 8 inches (20cm) from the heat source. Grill, turning frequently with tongs (a fork will pierce the sausage casing), until thoroughly cooked, 10 to 15 minutes.

Parboiling

Heat a heavy skillet over medium heat. Place sausage in skillet, add water or beer to cover, and cook until sausage is gray, about 10 to 15 minutes. After parboiling, sausage may be fried until brown.

Steaming

Bring a pan of water to a boil. Add precooked sausages. Cover, remove from heat, and let stand for 10 to 15 minutes. Vigorous boiling may cause sausages to split.