Cook fresh sausages from room temperature over medium heat in a cast iron skillet or on the grill, about 6 or 7 minutes on each side, until browned nicely and cooked through. It should take about 12 or 14 minutes altogether. On the stove, heat a cast iron pan to medium, then lower heat and place sauages in pan with a few drops of oil. If grilling, burn a fire down to lively coals, then place the sausages to the side of the center of heat. Don’t use brickettes or lighter fluid; they lend a nasty flavor. The best fuel choice is a fruitwood fire burnt to low coals. Ideally, the grill surface should be 9-inches above the heat. The sausages are ready to eat when their juices cease to run, and the sausages are firm to the touch.
Sausage is delicious with arugula salad, pickled onions, or roasted rosemary potatoes. Uncased, Sweet Italian or Spicy Calabrian sausages are perfect with Cavatelli and rapini (squeeze them out of the casing, crumble and fry the sausage paste before adding to the pasta); or with white beans and greens; my favorite is, on toasted ciabatta with vinegary grilled green peppers, serranos, and onions.
Kept refrigerated, fresh sauages will fare well for 7 days, and can be frozen for up to one month.