Unknownchef86's Just-Right Sausage Links

• 1 lb sausage links, in natural casing
• 1 -2 tablespoon water, as needed

1. Cut the links apart with a pair of scissors and place in a cold cast-iron skillet over medium heat.
2. Add 1-2 tablespoons of water and cover (preferably with a heatproof glass lid, so you can watch the progress); simmer for 3-5 minutes or til the sausages start to soften a little.
3. (Note: Start with one tablespoon of water and add more only if needed.
4. You just want enough water in there to create adequate steam and give the sausages time to simmer -- don't put too much water in there or you'll wind up boiling them.
5. ).
6. Remove cover and, using two forks (use one to gently hold the sausages in place so they don't roll and one to poke them), quickly poke each sausage link 4 times.
7. Poke them crosswise, evenly down the length of the sausage -- like this: __:__:__:__:__ Immediately after finishing poking all the sausages, flip them all over and repeat on the other side.
8. Cover and simmer for approximately 5 minutes or til the juices run clear.
9. The water should be mostly gone by this point, but there should still be a little left in there.
10. Remove the cover and continue cooking to brown the sausages to desired doneness.
11. I like my with just a little crust to them, but not overdone.
12. Serve and enjoy!

sausage links, water

Taken from www.food.com/recipe/unknownchef86s-just-right-sausage-links-418437 (may not work)