I have got loads of sausages that need using tonight

[bogie]

What can I do with them??

have you eaten dinner?

what about some kind of casserole in red wine?

cook them and freeze them,

Freeze them.

Take the skin off them, make them into patties with a bit of flour to stop them getting too sticky and fry them. Put them back in the freezer for fab Saturday morning breakfasts. We do Sausage and Egg McDaddys! Warm them up and put them between a toasted muffin with egg and a cheese slice.

Haven't eaten yet tonight so was planning on eating them

Make a casserole with lentils or beans etc and freeze.

Or cook and use in sandwiches (my DD loves sausage sarnies)

Or use the meat inside (or just chop them up) in pasta sauce

make sausage rolls

freeze them?

Oh I had sausages chopped up and cooked with onions garlic, tin toms, tom puree and pasta and cheese on top, everyone clean plates

And as you can tell I need to go shopping tomorrow as we had no other veg to throw in the mix

fry onion
fry sausage
pour in much red wine
squire tomato puree
toss in bay leaf/whatever herbs you have to hand
toss in can of beans (not baked beans, something like cannelinininini thingy beans)

simmer for 40 mins

lovely

Do you have any mince also?

I have used sausages and mince to make a nice meatloaf.

Recipe below:

400g minced beef
400G sausagemeat
2 slices bread,made into breadcrumbs
1 large onion
thyme and oregano,either fresh or dried
Good slosh worcester sauce
Big squeeze of tomato puree
2 small eggs.
Salt and black pepper to taste.

Blitz it all to a squidgy mush in food processor.

Put into loaf tin and cook in oven at 200 for 3/4 to one hour.

I am sure you have eaten now but the nicest way to eat sausages (apart from on a sandwich, hot, with a few slices of nice cheese and brown sauce) is....
put into roasting tray with some quartered red onions - roast for 15 mins
add a pile of cherry tomatoes, halved
and a couple of tablespoons of balsamic
roast again for 20 mins or till sausages browned properly.

Serve with mash and the gorgeous gravy in the bottom of the roasting tray.