Gas Bag wrote:
Years ago a butcher told me that some people boil sausages
(before frying/grilling them) to remove the fat. �They typically boil
them for about 20 minutes or so.

I always simmer fresh sausage before grilling/frying... they're over
salted as a preservative... simmering removes excess salt.

Cured meat products are typically steamed/simmered, not so much to
remove fat but to remove the excess curing salts... even fresh uncured
sausage is best simmered for a few minutes to remove excess salt, and
also to ensure they're properly cooked through before grilling/frying
(often folks grill/fry fresh sausage with too high a heat for too
short a time, so they're over done on the exterior but not fully
cooked on the interior). Delis typically keep corned beef/pastrami
hot with special low level steamers (a steam cabinet, not a cooker),
hot dogs are grilled inside a special steam cabinet too, sweats the
salts out without drying the franks (works best with natural casing
dawgs).

http://www.epopcorn.com/steamindemon.html