Given the background description of some cooking related query, summarize the question into a title

Q: I never cooked "real" sausages before. Now I have several kinds of sausages: chorizo, merguez, and chicken. I have only a couple of each and a big electric pan.How do I cook them? Should I add water? How long?

A: How to cook sausage?
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Q: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?

A: What does non-tempered couverture chocolate taste like?
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Q: I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I should use or how many of them to use. Also, what can I do to replace the liquid?

A:
How can I replace canned tomatoes with fresh?
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