ISO: How to prepare ring liver sausage

When I was very young, on Christmas eve, my Grandmother (of German decent) would make us fried liver sausage as a special treat.

The end result was nicely browned - round and firm slices - somewhat crispy - and so good!

Of course, being just a kid, it never occurred to me to learn how she actually prepared it. I do know that it was cut into slices at some point and it ended up sizzling in a frying pan just prior to being served.

I tried taking a ring of liver sausage - cutting it up into slices and frying it. I ended up with liver sausage mush. There was nothing resembling the original slices - it just turned into gray mush.

Any ideas? Was I maybe supposed to boil the ring first to get it to firm up prior to frying it?

Thanks,

PJ