I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes?
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I can imagine a few ways of doing it based on the texture you're looking for, and what you have to work with.
Punch various holes in the sausage to prevent them from bursting. Then you can either grill them, boil them or sauté them according to your preference.
The sausages have already been cooked in the factory, so you only need to reheat.