Fresh Polish sausage is typically simmered in a large pot filled with just enough water to cover the sausage for 45 minutes to an hour. It is cooked until it is tender and its internal temperature is 165 degrees Fahrenheit. Care must be taken to cook it thoroughly before serving.
Polish sausage can also be braised in a covered, shallow pan with 1/2 inch of water for about 15 minutes. When braising, turn the sausage once while cooking and remove the top of the pan towards the end of cooking to allow the water to evaporate and brown the sausage's exterior. Fresh Polish sausage can also be grilled for about 20 minutes until cooked through and well-browned. Because the sausage browns quickly when grilled, flip it often to prevent burning.
Smoked Polish sausage, though fully cooked, should be heated thoroughly before serving by pan-frying, simmering, grilling or baking. Pan-fry Polish sausage sliced lengthwise over medium heat for 6 to 9 minutes, grill it for 12 to 14 minutes over medium-high heat, simmer it in 2 or 3 inches of water for 10 to 12 minutes, or bake it in a 325-degree oven for 10 to 15 minutes.