Put a pan of water on to lightly boil. Cut your link sausages into individuals. Place sausages into the water and keep at a simmer to poach your sausages. 10 -15 minutes or so.
The skins will break as the sausages cook just grab a pair of tongs and pick them off to throw away.
Check sausages and when cooked take them out to drain on some paper towel. Pick off any skins still on the sausages. Pop the sausages in the fridge.
While sausages are cooling a bit put your flour and seasoning into a bowl, your eggs into a bowl and beat, your crumbs into another bowl. Your sausages should be about room temp/cooled/cold, just not hot to do the coating. Do the flour, egg and crumb thing and set aside until all are done. Be aware you may need more egg, flour or crumbs depends on the amount of sausages you are crumbing.
In a heated frying pan add oil and shallow fry your crumbed sausages making sure they are browned on all sides careful you don't burn. Add a little extra oil if needed.
Serve with mashed potato and veg OR with salad. Those in picture are pork chipolatas.
Use any sausages you like my favourites are pork or lamb and rosemary.
If you're cooking many put your cooked crumbed sausages in the oven as you go to keep warm.
Any leftover mixed egg gets cooked up and served. This has all the crumby bits in the bottom of the pan and is so tasty.
I sometimes pop a tablespoon of semolina into my crumbs to give a little extra crunch.
Pop some sesame seeds into my crumbs for a different flavour.
Poach your sausages during the day and keep in the fridge until needed to crumb for meal.
This is good if you get cheaper fatty sausages as you poach out the sausages oil. And even though you pan fry crumbed sausages in olive oil, it's a better oil than what the butcher puts in the sausage mix most likely.