Remember that incredibly dry supermarket frozen sausage I tried last Sunday? Cooked up some more this week, boiled them and then finished with some risotto rice and a homemade curry blend and some mixed veg. Two things. Never forget the bayleaf. I don't know what it does, but I can taste when it isn't there. Also, still very dry despite the primary cooking method involving water. Really needs a source of fat too. Still have some left, will try a long casseroling in a butter blend next time.