Hints from Heloise

No More Sassy Sausages
Here's how to keep link sausages from spluttering and spattering over the stove when frying:
Cut the sausages apart and put them in a cooking pot big enough so that they can be covered with cold water. Place this over the burner on medium heat and just barely bring to a boil.

Take pot from the fire, place in the kitchen sink and run cold water over the sausages until they are completely cold. Then place in a colander and let drain until they are completely dry.

Put sausages in your refrigerator until ready for use. When ready to cook, place as many link sausages as you want to use in a cold frying pan. Turn on the heat and cook until they are brown on one side. Turn over on the other side and brown again. There will be no splatter or grease. When brown and hot clear through (avoid overcooking as this makes them tough) serve with a smile!

You can buy a few pounds of sausages at a time and prepare them this way. Then put as many links as you will need for one meal on a piece of foil, wrap tightly and put in your deep freeze. When you are ready to fry sausage for breakfast, you can take out one package at a time.