How do you properly cook a sausage? What are the best sauces for it? (besides mustard) and any additional info you can give me regarding German or Hungarian Sausages :D Thanks :D

how about = www.razzledazzlerecipes.com/ethnic-recipes/germany www.recipes.eu.com/recipe

GERMAN SAUSAGE CHOWDER 1 lb. (8 links) fully cooked bratwurst or knackwurst, 1/2 inch pieces 2 potatoes (2 cups), peeled and chopped 1 onion, (1 1/2 cups), chopped 1 small cabbage (4 cups), shredded 3 cups milk 3 tbsp. flour 1 cup (4 oz.) Swiss cheese, shredded fresh parsley, minced Combine sausage, potatoes, onion in a Dutch oven; add 1 1/2 teaspoons of salt and a dash of pepper. Stir in 2 cups of water. Bring to a boil and reduce heat. Cover and simmer 20 minutes or until potatoes are nearly tender. Stir in cabbage and cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook over low heat to avoid scorching and be sure to use a heavy bottomed pan. Stir until thickened to desired consistency. Add cheese and stir until melted. Garnish with fresh parsley. Makes 6 servings. Variation: Polish sausage may also be used. GERMAN SAUSAGE DINNER 1 lb. German sausage 1 lb. sauerkraut, drained and rinsed 1 c. shredded Swiss cheese 1/2 c. mayonnaise TOPPING: 4 c. mashed potatoes (instant or fresh) 1/4 c. mayonnaise Slice sausage into 1/2 inch pieces. Mix all ingredients (except potatoes and 1/4 cup mayonnaise). Prepare potatoes according to package instructions and add 1/4 cup mayonnaise. Put sausage mixture in casserole dish and top with potatoes around edge. Bake at 350 degrees for 30 minutes.