When I order sausage links (specifically, breakfast sausage) from a restaurant, or pay extra to get the pre-cooked links, I (generally) get a nice, tender sausage link that practically melts in my mouth, and doesn't have a skin covering. However, when I buy bulk uncooked breakfast sausage links and cook them myself, I generally end up with something that is much tougher, and of course does have the skin on. What am I doing wrong? I'm not too concerned about the skin, but it would be nice to be able to get a tender sausage, rather than the tough ones I generally get. Is it how I cook it? The brand/style of sausage I'm getting? Something else entirely? Any suggestions would be appreciated. Thanks!