Take your sausages put them in a dish with some sliced onion, smashed garlic, thyme and red wine. Cover with the wine and leave overnight. The next night when you are ready to fry or bbq them and serve with salad. The Sausages take on a whole different flavour. (pierce the sausages for more flavour)

Some other ideas...

Devilled sausages...

Take them out of their casings and make mini meatballs for stroganoff.

Wrap each sausage in sage leaves then in puff pastry and slice in half and bake for little sausage pockets. Serve with gravy, mashed potato and buttered peas.

Take all the sausages out of their casings, and combine with salt, sage powder, marjoram, ground cloves and pepper (if you want exact measurements let me know) and make into a large sausage and wrap in glad wrap and store in a big ziplock bag and you've got beef breakfast sausages. You can slice discs off to make individual patties for sausage and egg muffins.

Chop each sausage into bite sized pieces and wrap in bacon and skewer. Brush with BBQ sauce and bake for little bite sized appetisers.

Moroccan Sausage Casserole (using Moroccan spices and veg) serve with pilaf or cous cous.