Here is a way to make delicious salsiccias (they are like bratwurst but I guess more Italian) while paying attention to other, more pressing matters

Figure 12: An Italian chef who is saying "Howsa you momma? Hey, I hope-a she not so pixelated as me-ah"

• either be out of charcoal, or have it be way too hot to bbq, or have a game on you want to not miss, or otherwise make it so a long unattended boil is the only type of cooking you are willing to do
  
• boil them in beer mixed with water mixed with a ton of salt and also whatever other nice spices seem like they might be good, like some cayenne pepper or some curry powder or stuff like that
  
• it will smell bad and people will make fun of you
  
• after it boils let it simmer really low for a really long time, with a lid on most of the way, through at least the final four innings of a baseball game, and preferably through a heartbreaking near-comeback after a soul-thrashing though not entirely unexpected late-inning bullpen meltdown. The stress of the game, along with the time steaming away in the pot and the brining effect of the salt, will do things to the sausages. They will not be the same.
  
• it won't smell as bad after a while. In fact, it will smell like pot roast. This is how you will know.
  
• when the game is over and it seems like they are totally all cooked, take them out and fry them in some olive oil real quick. Just to scald the skin up, not to cook them anymore; they are already cooked, see.
  
• now make a sauce by deglazing the fryin' pan with some rice vinegar, some bbq sauce, some Sriricha sauce, and some of the beer "stock." Reduce that shit down a little and drizzle it over the sausages.
  
• put them in some buns "cowboy toasted" over the range. Use some mustard if you want, but that sauce is pretty good by itself.