We had a barbecue at the weekend for which I bought enough to feed the 5000 may have slightly over-catered. I was left with 40 sausages . I have frozen them as the last date was today but I want to use them in meal plans over the next few weeks.
if they're fairly coarse textured, you can take them out of the skins and do them with sage, onion, tomato puree and red wine for the most gorgeous pasta sauce. Although if you've bought 40 I guess they may not be finest range Anyway, let me know if you fancy the recipe
Thanks everyone, loads of ideas! at hooking up to make a giant MN pasta bake. I too would love to know what 'heel taps' are! They are taste the difference sausages- half price in sainsbos for the big packs of which I bought 4- so they should be quite nice for putting in sauces etc. Good idea aboutt aking them out of the skins.
Or cut em into chunks and pop 1 in each cup of a muffin tray with a little oil in a hot oven for 10 minutes then add batter and cook for another 20-25 minutes for mini toad in the holes.
I make a kind of jambalya (very unauthentic) with sausages,cherry tomatoes, chicken thighs (in chunks), onions and peppers all browned for a bit in oil then add rice, stir it up to coat the rice, then add stock and lots of paprika, salt and chilli flakes, then simmer with the lid on for 20-25 minutes. Very satisfying .