I prefer them in the CrockPot on high for a few hours with some KC Masterpiece or other rather bold BBQ sauce. I also do Swedish meatballs with grape jelly, Deviled eggs, a relish tray, a veggie tray with dipping dressings, pork rinds with a Cajun seafood dip/spread. Then there's dessert...

Polish sausage is very good when marinated in a hoppy lager prior to grilling, too.

Fasteddy's advice is occasionally sound...