Cook fresh sausages from room temperature over low medium heat in a cast iron skillet or on the grill, 7 to 8 minutes each side, until evenly browned and cooked through. It should take 14-16 minutes total cooking time. If grilling, burn a fire down to lively coals, then place the sausages off the center of the heat. On the stove, heat a cast iron pan to medium, put a few drops of oil in the pan and spread it around, lower heat to low medium and place sausages in the pan. Don’t use briquettes or lighter fluid; they lend a nasty flavor. The best fuel choice is fruitwood burnt to low coals. Ideally, the grill surface should be about 8 to 9 inches above the heat. They're ready to eat when their juices run clear and the sausages are firm to the touch.
Most any good sausage is delicious with arugula salad, pickled onions, or roasted rosemary potatoes. Uncased, Sweet Italian or Spicy Calabrian sausages are perfect for classic Cavatelli with sausage (squeeze them out of the casing, crumble and fry the sausage paste before adding to the pasta) and rapini; or with white beans and greens; my favorite is served on toasted ciabatta with vaguely vinegary grilled green peppers and onions – Old School, for sure.
Properly refrigerated, fresh sausages will keep well for 7 days, and can be frozen for up to two months.