I've been trying to think of something to do with
these wonderful little sausages that doesn't involve
frying. I found it! They are great cut up into slices
and used in soup! My first soup was barley/Chinese
cabbage/sausage slices in chicken broth. Today's soup
was the same, substituting brocolli for the cabbage.
(I also put in a habanero or two, but you probably
won't like that.)

An odd thing was that despite being pork sausages,
they yield up no fat. I expected fat droplets around
the edge of the bowl, but there were none. Even when
I make the same soup using turbot, I get fat droplets.

Now I'm freed of having to fry them! They have become
a health food! Less fat than fish, in a healthful soup.
I have enough potatoes and onions to fry up another
couple batches, but it will be discretionary this time,
rather than mandatory.