Last week everybody gave great suggestions for cooking poultry sausages on the stove. Now, how much water should be in the pan and how long should I keep the pan covered first? I think I put too much water in, but after ten minutes of covered and 2 minutes uncovered they were still pink inside and did not taste very good. They actually tasted sour which I was surprised about. The sausages came from Citarella in NYC which usually has very good quality. Help please!