If you use the sausages in skins, prick these with a needle in several places to prevent bursting, put them into a frying-pan with just enough cold water to cover them, and let them simmer gently until the water has dried up. The sausages will then be done, and neither scorched nor broken to pieces.

If your sausage-meat is in bulk, make into flat cakes, roll in flour and saute in a very little fat. As soon as the sausages begin to cook they will supply all that is needed.