I am unconvinced that frying sausages is better than grilling, so I fried them gently in oil first; then finished them off under the grill.
I had them with onion mash, broccoli, cherry tomatoes, parsley, butter, and onion marmalade.
Believe me, the result was delicious. Any fat in them was eradicated by the grilling; and what remained was lean, tender and tasty meat.
Well done, Dangerfield!