Help needed with German saussage preparation

[lols]

Originally posted by Jangar
Yesterday my folks and I traveled down south across the border and one of the stops was Aldi, I cannot believe how cheap they are compared to Denmark, and we went saussage mad...

But now the question has arisen, which is the best way to prepare these saussages, boil, fry or braai ???

The ones I am uncertain about are called:

Mettende - they look like russians, are vacuum sealed but were not in the fridge or freezer.



Germans usually fry them and sometimes even dice them to use them in casseroles etc. - Remember to take the skin off though before frying!


Can anyone help ?

My mom will be calling me later to tell me the types she bought and I'll pass them onto you when she does...