bliss beat me to it, except i brown my sausage first.
for really good sausage, it's almost a crime to pierce them to render out the fat. the real talent of a sausage maker is to get a perfect size grind for the type of sausage, and the right amount of fat.
the best way to go, even for sausage and pepper grinders/heroes is to grill, griddle, or pan fry them without breaking the casings at all, then cut them into a pot of sauce. i use my kitchen shears for this while holding each browned sausage over the pot of sauce with tongs.
let simmer for a few minutes in the sauce until just cooked through, or for an hour or two (or more) until they've gone through a tough stage and are getting tender again.
i like a little sauce on my sausage-n-peppers anyway, so this method works really well. plus, you have really tasty sauce to be used in something like a lasagna, or with meatballs afterwards.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.