Frying up a sausage is one of those activities that one would think automatic -- simply put the links in the pan and light the burner. With a little more care, however, they'll be much more tasty and less likely to split. And they'll be lighter on the digestion too.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Put your sausages in a pan (if the sausage isn't divided into links lay it out in a spiral). Add enough water to reach half way up the casing and cook, turning the sausage occasionally so both sides cook evenly. By the time the water has evaporated the fat within will have melted; puncture the skins with the tines of a fork to let the grease flow out, and continue frying the sausage in its grease, until the outside is well browned and crisp. At this point either serve the sausage, or use it in another preparation, leaving the rendered fat behind.
For a slightly different taste, use red or white wine instead of water.
A wine for sausages? Something zesty with lively acidity to counter the fattiness of the sausage. For example, a young unoaked Barbera, a young Negroamaro, or a Lambrusco di Sorbara secco.