Excuse me...what type of sausages are they? There are three main types: narrow and very long (even two meters), generally sweet. These are for sauces, or in pan, whith white wine, some onions and beans.
Then, the narrow and short (generally hot). You eat them generally raw, or after putting them under oil for some months.
Then, there are the short and large ones. These are for grill or for pan, or, if very short, for...stewed meats whith cabbage or so on.
This ones are the best ones, and I generally cook them without opening. You can make some little holes with a needle, and then the fat inside will go out. The sausage will be lighter, even if less tasty. Otherwise, cook them in a very low flame, without holing them, turn them up and down many times, and you will eat something glorious. Heavy, but good
. In all the preparation, pan or grill, you can add some seeds of fennel.