Really, when one is stuffing sausage, it’s pretty hard to resist making junior high jokes. So why resist?
This was basically Alton Brown’s recipe, except that I forgot the parsley and added paprika and red pepper flake. It was delicious, and surprisingly easy to make, fill, and cook.
I cooked them by poaching them in a splash of water, covered, then removed the lid so the water could cook off, and then seared them. I ended up overstuffing the sausages, so the casings burst during cooking in a few cases, but that was OK, as they held their shape anyway.