Here's what I do with the hot country sausage we like to eat once in a while:
I cut it in 2-3 inch pieces, put them in a skillet, and add some water, about halfway up the sides of the sausages or less. Simmer the sausage, lid on, for a while, turn them, simmer some more, then remove the lid, turn up the heat to boil away the water and brown the sausage.
Simmering them helps cook them and some of the extra fat winds up in the skillet to brown them, instead of on my hips!
With patties of ground meat, which I'm assuming wouldn't handle the water-simmer technique, I just put them in a skillet and brown them, fairly low heat to make sure to cook them all the way through, then at a higher heat to brown them.
Hope this helps.
I don't let myself cook sausage very often, because when it's around, cooked, we eat it, all of it.
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist