My latest New Statesman column (the headline above is the NS's) concerns sausages, commenting on ideas in this entry and in this one. To summarise: I still believe that the best way to cook sausages is in a heavy frying pan over a low heat, allowing 30 minutes or more. Even in these conditions, some sausages might split. I do not think that pricking them -- a heretical action, in the view of some aficionados -- will make much difference to the consistency of the meat when fully cooked.
Here in France, most butchers sell merguez sausages -- red, spicy ones, made usually with lamb but sometimes with a mixture of lamb and beef. I fry them in the same way, unless there are enough to make it worthwhile to set up the barbecue. Like chorizos, though to a lesser extent, they release spicy oil, which one must not waste. I poured it over crushed new potatoes.