I've got some Toulouse sausages...

[Tinker]

...what can I do with them? Would normally stick them in a casserole with onion, wine, herbs, bacon bits? What else? Please

That's what I'd do with them too, and serve with a big mound of creamy mashed potato. Ooooh, I'm so hungry!

I do sometimes do sausage pasta (grill and chop up into a tomatoey sauce and serve with tagliatelle) but, quite frankly, your idea sounds nicer

Your idea, maybe adjust it to have more of a 'cassoulet' feel by adding some beans, flageolot or cannelini?

Or serve on a bed of spicy puy lentils (cooked in a bit of red wine and stock with bacon, onion herbs etc)

FF, should be able to help with this. FF?

Yes, I'm feeling a bit hungry as well - and should get cracking really. No lentils or beans in though. Hmmm. Add peppers?

I am starving.....

Here this

That sounds so yummy. I'm going to go and eat some Ryvita

You could do a sausage rissoto ....

Grill sausies. In frying pan fry up some onions, add stock and rice and cook. Add sweetcorn, chopped red pepper, herbs, tomatoes and the cooked sausies (chopped up) and serve.

here

Oh God, I've just started and then read these. The one with pears sounds GORGEOUS. Have saved the site for next time - tomorrow?

I can't stop coming back to this thread and torturing myself with images of fat sizzling juicy sausages.

Mmm, often do them with cider, apples and red onions

I second the puy lentils idea. I normally soften an onion in olive oil, add cut-up sausage to brown a bit, then stir in lentils. Add can of tomatoes, plus maybe a bit more liquid if they need it - can be anything; wine, water, stock. I also chuck in some dried chili flakes to give it a bit of a kick. It's really yummy & i like to think the healthiness of the lentils balances out the sausages (yeah, right!) Have it with a green salad & sharp dressing.

I've never cooked with puy lentils - how are they different to ordinary lentils, and do they need boiling for hours?

I think puy lentils do take longer to cook than those little orange ones, because they have skins on. But that means they don't go mushy, and they are an exotic dark green / black colour! They seem a bit more 'earthy' or robust in taste. They always seem to be quoted in French-style cooking: probably justifies the fact that they are more expensive than ordinary lentils! (but not extortionate)