Here's a couple that I like...

Sausage casserole

? 8 thick sausages
? 2 tablespoons olive oil
? 1 onion, thinly sliced
? 2 garlic cloves, crushed
? 2 tablespoons tomato paste
? 2 x 415g cans crushed tomatoes
? 1/2 cup beef stock
? 2 teaspoons sugar
? 2 tablespoons thyme leaves
? mashed potato and extra thyme, to serve

Method
1. Preheat grill or a frying pan over medium heat. Cook sausages for 8 minutes, or until golden. Thickly slice.
2. Heat oil in a saucepan over medium heat. Add onion. Cook for 2 minutes. Add garlic and cook for a further 2 minutes, or until soft. Add tomato paste and cook for 1 minute.
3. Add tomatoes, stock and sugar. Bring to the boil. Reduce heat to medium-low and simmer for 20 minutes.
4. Add thyme and sausages. Cook for 10 minutes, or until sausages are heated through. Season with salt and pepper. Serve with mashed potato and extra thyme leaves if desired.

Tomato and sausage pilaf

60 minutes
Ingredients (serves 4)

* 3 teaspoons olive oil
* 500g reduced-fat beef sausages
* 1 large brown onion, finely chopped
* 1 garlic clove, crushed
* 1 1/2 cups basmati rice, rinsed, drained
* 150g button mushrooms, sliced
* 400g can tomato puree
* 2 cups salt-reduced chicken stock
* 1 cup frozen peas

Method

1. Preheat oven to 180?C. Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.
2. Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice sausages and place on top of rice.
3. Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.

This is pretty flexible - when I made it I didn't have onions, mushrooms or tomato puree so I used a jar of pasta sauce and added some chopped zucchini - it was yummy and great for leftovers too!