If your fire smokes, it is preferable to saute them; put some butter in the pan, with four sausages; after you have pricked them as before mentioned, saute gently, a few minutes will do them, turn them often; in many instances a thin slice of bread sauted in the fat they have produced is a great improvement; save the fat, as it is always useful in a kitchen. In case you are in a hurry to do them, throw them into hot water for one minute previously to their being broiled or sauted; they will then be the sooner cooked, and even eat rather more relishing to a delicate stomach, having extracted the oil from the skin; they may also be fried in the frying-pan.