This recipe is for using leftover sausages, and I have the quantities for one person. This can be easily scaled up to feed more.
2 cooked sausages
Half an onion
Fresh or dry herbs - rosemary and thyme
tsp tomato pureé
Pint of chicken or vegtable stock
Splash of red wine
1/8th of a savoy cabbage
Clove of garlic
tsp of flour
Black pepper to taste
Slice the sausages into bitesize chunks, and put them in a medium saucepan over a low heat (no need to add excess oil, unless they are very lean)
Slice the onions, carrots and garlic and add them to the pan. Then add the herbs.
Whilst this slowly browns, chop up the cabbage finely.
Add the stock, wine, mustard, tomato pureé. Give it a stir and add the cabbage.
Let this cook for around 20 minutes until everything is nice and soft. Take a tbsp of the stock mixture and mix it into the flour in a little bowl. Add this flour/stock paste into the pan and stir quickly in order to thicken slightly.
Season with black pepper and serve. This dish could be adapted to use leftover roast potatoes, or add some grain like pearl barley. Could also be served with crusty bread.