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Set a pot that's at least 3-quarts (2.8 liters) in size on the stove and pour in enough water to fill it three-quarters full. Turn the burner to high so the water begins to boil. If you'd like to make more than 1 pound (0.45 kg) of blood sausage, use a bigger pot that's large enough to hold all of the sausages. Turn the burner down to medium so the water bubbles gently. Carefully lower as many blood sausages as you want to cook into the simmering water. Keep the lid off of the pot so you can ensure that the water is simmering and not boiling. Let the links heat in the bubbling water until they're hot throughout. To test, remove a sausage and slice it in half to determine if the center is hot.  If the water looks like it's boiling, turn the burner down even more since you don't want the sausages to split. If your blood sausages are small, begin checking them after 5 minutes to see if they're heated throughout. Turn off the burner and use tongs to lift the links out of the pot. Use a sharp knife to slice the sausages lengthwise or into 1 in (2.5 cm) rounds and serve them immediately.  Consider serving the simmered blood sausage with mashed potatoes, warm apples, or sauerkraut. Refrigerate leftover sausage in an airtight container and use it within 3 to 4 days.
Fill a pot with water and bring it to a boil. Reduce the heat to medium and add the sausages. Simmer the blood sausages for 6 to 8 minutes. Serve the simmered blood sausages.