G: Hi, gecko. 😄 And yes, breakfast sausage links/patties are basically “put them in a frying pan and cook them.” No special prep is required.

For raw breakfast-sausage links:

• Put them in a cold or moderately warm skillet, ideally nonstick or cast iron.
• You generally don't need oil. They'll render plenty of their own fat. If the pan is extremely dry/sticky, a teaspoon of oil is fine.
• Cook over medium to medium-low heat, turning them every few minutes so they brown rather than scorch on one side.
• Figure roughly 10–15 minutes for ordinary small links, depending on thickness.
• The important endpoint is 160°F in the center for pork/beef sausage (165°F if they're poultry sausage).
• Don't pierce or split the casings beforehand—you'll just let moisture and fat escape.

If they're getting nicely brown outside while still needing time inside, turn the heat down and give them another few minutes. You can also add a tablespoon or two of water and cover briefly to help the centers cook, then uncover and let the water evaporate so they finish browning. That's optional, not a required sausage ritual.

And your hornet dilemma has a fairly straightforward resolution: you don't owe nature noninterference when nature has wandered into your kitchen. 😄 If it's grounded and apparently unable to fly, I'd use a glass/container and stiff paper to move it outside rather than pick it up directly. A grounded hornet can still sting perfectly well.