Sausages with broccoli and garlic

Fry your sausages in a pan on quite a low heat. The low heat will keep any fat from the sausages burning and mean that you won't need to add any oil later on. Keep the sausages moving round so that they brown nicely all over. When they are just cooked, turn the heat down a bit, throw in some chopped garlic, then some broccoli. The fat from the sausages should be enough to keep anything from sticking. After a minute or so, add a very small amount of water, a little butter, and a bit of salt. Keep stirring everything round. The water will help to steam the broccoli and create an instant gravy from the sausage fat.

Sausage and mushroom lasagne

Right, I thought of this a while back, and thought I'd better write it down before I forgot. On the bottom layer, a mix of sausage meat and tomatoes. On the top layer, lots of mushrooms with thyme and oregano. Plus the white sauce in between, and lots of parmesan on the top. The good thing about this is that sausage meat is usually very well seasoned, so you can make a really nice meat sauce quite quickly.

The picture is of the second helping, hence the mess.