First of all, you need fresh sausages for this, the kind where you can peel off the skin to remove it. Second, this recipe is best made with a spicy type of sausage - I love fresh chorizo, but you can use other types as well. Spanish sausage and Italian sausage is generally good for this. It can be made with a non-spicy sausage as well, but make sure it's still one with a lot of flavor.