Greg Zywicki wrote:

>yeah, you can cook a sausage in the microwave. It's probably going to
>be messy and less palatable than if cooked otherwise, but I can be
>done.
>
>Lots of other people have given you good ideas. Something to consider
>about browning and then braising: Some (maybe all) of the brown will
>be taken away by braising in sauce.
>
>Good luck. I've got a four-year-old too, and I get very frustrated at
>the food prejudices they exhibit. In my case, I have to recognize
>that I'm reaping what I sowed during years of being a picky eater.
>
>Greg Zywicki

Thanks Greg and for the support...

Just to follow-up (assuming anyone still is reading this thread)...

I tried microwaving the sausage Saturday night and I'm still alive...

I just popped the italian sausage link on the plate and nuked it... It
was steaming and sounded like it was close to bursting or splitting so
I stopped it at 2 minutes 20 seconds... I used a Polder digital probe
thermometer to take the temperature... It said like 214 or something
which makes sense because it was steaming/boiling... I let the sausage
sit for about 5 minutes (with all that heat, it's still technically
cooking)...

So, only I ate it so I could test it... The juices were running
clear... The casing might have been still a little tough (maybe)...
The inside was slightly slightly pink, but, I've seen pinker so I do
think it was cooked through...

And since Saturday, I haven't had any stomach problems and I'll have
to wait a while to see if I get trichinosis - but I doubt it...