sausage and pea rissotto - bit of chopped onion fried, plus clove of garlic fried, bung in risotto rice and chicken stock then cook for about 15 minutes adding in the cooked sausages (pre-cook them) and some frozen peas towards the end. Add some parsley too
Shred half a cabbage (Savoy if possible), stir-fry it for five minutes with a chopped clove of garlic and a teaspoon of dried rosemary. Remove the cabbage from the pan and add the sausages, brown them on all sides. Stir in 3/4 pint of beef stock, put a lid on the pan (or use a baking sheet) and simmer for about 20 minutes. You can add a glug of red wine too if you like - just reduce the amount of stock. Check the pan occasionally - add more water/stock if it dries out.
mmmmm decisions. i always do bangers and mash so am drawn to the other things. love WWBs re3cipe but have no cabbage - will do that another day tho'. Hula, love yorkshires but dont have any and simply cant make...
Sausage plait? Usually done with sausage meat stuffing, but could be adapted:
mustard or tomato puree
packet of flaky pastry
cut rectangle of pastry big enough to wrap sausage
spread with either tom puree or mustard
sprinkle with herbs
place sausage in centre
make several diagonal cuts in pastry each side of sausage
glaze pastry with egg
'plait' the pastry to wrap the sausage and finish with egg glaze.
Not sure if you need recipe for children or adults or both - this may be more of an adult recipe. Fry sausages till brown, remove, fry onions, maybe garlic, maybe mushrooms as well, put sausages back, throw in puy lentils (I think green ones are just as good),loads of wine (well, enough to cook the lentils in - see the lentil packet for instructions) and herbs (sage is meant to be good with sausages), a bay leaf etc etc, put lid on and cook slowly for as long as it takes for the lentils to cook.