1. Heat a large skillet over medium-high heat. Prick sausages with a fork and cook, turning occasionally, until browned all over and cooked through, 10 to 12 minutes. Transfer to a plate and cover with aluminum foil to keep warm.
2. Heat oil in a skillet over medium heat. Add cabbage and onion; cook, stirring occasionally, 5 minutes. Add vinegar and cook, stirring occasionally, until cabbage is just tender, 3 to 4 more minutes.
3. Stir in corn, salt, and pepper. Cook 2 to 3 more minutes. Serve with sausage.
Note: Try slicing the sausages into 1/4-inch "coins" before cooking them. After they're cooked, stir them into the sautéed cabbage and onion with the corn. If you do this, you can get away with using only 1 pound of sausage instead of 1 1/2 pounds, since cutting the meat into smaller pieces makes it go further.