Instructions

1. Poach the Italian sausage first only if it is a fresh variety, such as cotechino. Poaching calls for bringing water to a boil, placing the uncooked sausages into the pan, and then simmering the sausages on low heat in the covered pan for 10 minutes.

2. Poke holes in the sausage with a fork. This step releases oil into the pan for better browning and keeps the skin from bursting.

3. Put sausages into a frying pan that has not yet been heated.

4. Turn the burner to medium-low.

5. Wait for the part of the sausages touching the pan to become brown, and then roll them slightly so an uncooked portion is now making contact with the pan.

6. Continue rolling the sausage until all parts are evenly brown. This process should take about 10 minutes.

7. Insert a meat thermometer into the sausage to verify that the sausage has reached 165 degrees Fahrenheit.

8. Remove from heat and serve.