Making sausages hot - 2 variants
I have 2 variants to make sausages hot.
For sausages that are eaten at the same time (for dinner, for example), I cut one in 1-2 cm thick slices. This "sacrificial sausage" in the water ensures that the others do not lose their taste.
For sausages that are to be kept warm for a long time, I take my biggest pot, half full of water and let it get hot. Just before it boils, I put the stove on the lowest level. Then my pasta strainer comes on top, the sausages in and a lid on it. Works like a sausage reactor from the gas station. It is important that the water does not boil and that the sausages take a relatively long time to warm.
