During the time I was waiting to learn whether
their Bavarian Bratwurst was going to be recalled,
I tried their Chicken Breakfast Sausages, and
they're great!

But I wanted something to use in soup, because
I avoid pan frying. The Bavarian Bratwurst is
precooked, so I only had to slice it and toss it
in toward the end of cooking. The Chicken Breakfast
Sausages are raw, so not easy to slice and probably
would not do well poached in a soup.

The day before yesterday, I got the idea of frying
the sausages, then cutting them up for soup. That
may seem like a trvial insight, but I went for
weeks lamenting I couldn't use them in soup like
the Bavarian Bratwurst. Yesterday, I fried up
a whole package of them, and used a third of the
package for soup. They were great, even better
than the Bavarian Bratwurst. I used another third
for a pot that I finished a few minutes ago.
Great again! In fact, it was hard to resist eating
them cold before putting them in the soup.

I fried them dark brown on all sides. I was
surprised how much fat is rendered off. Toward
the end of cooking, a sticky residue accumulates
in the pan, probably caramelized sugar. That
makes it a little difficult to keep them from
sticking, but it's manageable. I see a lot of
these sausages in my future.