“Hot dog” pitta

Cook sausages and sliced onions on the barbecue or grill. Lightly toast the pitta breads and slit open. Slice the sausages on the diagonal and pop inside the pitta with some of the caramelised onions, a little tomato salsa or chutney, rocket leaves and halved cherry tomatoes.

Chunky casserole

Brown chunks of sausage in a large pan, add chopped leeks, carrots and celery, season, pour in a slug of red wine, bring to the boil, then add some tinned tomatoes, a pinch of hot paprika and tinned butter beans and simmer for 15 minutes until the sausages are cooked.

Brunch sandwich

Grill or fry sausages, slice lengthways and lay on a halved ciabatta roll. Top with soft scrambled egg, season with black pepper and top with the other half of the ciabatta roll.

Spicy pasta sauce

Cut sausages into rounds and brown in a pan, add chopped onions and garlic, a tin of chopped tomatoes and a pinch of chilli flakes and simmer for about 15 minutes until the sauce is thick and the sausages cooked. Add chopped parsley and toss with penne.

Honey-glazed party sausages

Put chipolata or party-sized sausages in oven at 200C / gas 6 until cooked. Coat sausages in equal mix of honey and Dijon mustard and return to the oven for about 5 minutes, turning until sticky.

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