Sausages don't have to come with mash attached. There are plenty of ways to cook them - in casseroles, with rice, pasta, sautéed potatoes…. And all the better if they're hot and spicy

The next time you pick up a packet of sausages, spare a thought for their history. Sausage-making is one of the oldest methods in the world for preserving food - there are even references made to sausages in writings dated long before the birth of Christ. We're spoilt for choice these days and can easily find sausages from all over Europe in our local shops and supermarkets. But which type to use for your chosen dish? And what's the best way to cook them? Should you prick them or not; do you bake, grill or fry?

First things first. Start with the best quality sausages you can find. Chances are, the casing will be intestine, which is naturally porous and allows the sausages to cook without bursting - hence, no need to prick. Cheaper sausages will most likely be made with artificial casings (still perfectly edible) but they tend to be non-porous and can stick to the pan when frying. If cooking with these, it's better to grill.

• To grill, heat the grill to medium high, lay the sausages on a rack and place 8-10cm from the heat. Keep an eye on them, turning every 5 minutes or so until brown on all sides.
• To fry, spread a very thin coating of oil in the base of the frying pan. (You may not need this if your pan is non-stick or well seasoned with use.) Fry the sausages over a medium-low heat, turning to brown evenly. Slow frying ensures moist and succulent sausages.
• Whichever method you use, handle sausages with tongs or wooden spoons, never pierce them with a fork as this will allow the juices to escape resulting in a dry texture.
• Serve simply cooked sausages with mash for one of the great British classics. Or incorporate some of the different varieties available into more international dishes.

Next pages:
Chorizo and Spanish Rice
Herb Sausages with Penne and Chilli Sauce
Bratwurst with Fried Potatoes and Bacon
Tuscan Sausage Casserole
More sausage recipes

Chorizo and Spanish Rice
Try and find the narrower chorizo for this, often sold in the deli sections of larger supermarkets.

Serves 4

2 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 stick celery, chopped
1 green pepper, deseeded and chopped
200g long grain or basmati rice
1 tsp turmeric
400g can chopped tomatoes
225g chorizo, cut into thick chunks
300ml chicken stock
salt and black pepper

1. Heat the oil in a large frying pan or wok. Fry the onion, garlic, celery and pepper until soft, about 3 minutes.
2. Stir in the rice and turmeric and fry another minute. Add the tomatoes and stock and season with salt and pepper.
3. Bring to the boil, reduce the heat to a gentle simmer, cover and cook for 5 minutes.
4. Add the chorizo and continue to cook another 4-5 minutes or until all the liquid is absorbed and the rice tender.

Herb Sausages with Penne and Chilli Sauce
Serves 4

450g herbed pork sausages
1 tbsp vegetable or sunflower oil
250g penne pasta
200ml chicken stock
1 tsp dried crushed chillies
1 heaped tbsp whole grain mustard
200g tub crème fraiche (use half fat if desired)
50g grated Cheddar
50g dried breadcrumbs

1. Make a long slit in the sausages and peel away the casing. Heat the oil in a large frying pan and fry the sausage meat until browned, mashing it with a fork to break it up.
2. Meanwhile, boil a large pan of water and cook the penne until just done. Drain and reserve.
3. Pour the stock into the pan with the sausage and bring to the boil, scraping the bottom to dislodge any stuck-on browned bits.
4. Add the chillies and mustard and reduce the liquid by half. Stir through the crème fraiche then add the pasta (you may want to do the mixing in the pasta pan) then spoon into a baking dish.
5. Heat the grill to medium-high. Mix together the grated cheese and breadcrumbs and sprinkle over the top. Place under the grill until golden.
6. Serve with a green salad for a simple supper.

Bratwurst with Fried Potatoes and Bacon
Serves 4

1.2kg medium size potatoes (Maris Piper, King Edward, or other floury type)
2 tbsp vegetable oil
1 onion, finely chopped
2 strips unsmoked streaky bacon, diced
salt and black pepper
400-500g bratwurst (1 or 2 each depending on size)
German mustard, to serve

1. Simmer the potatoes in their skins until just done, about 10 minutes. When cool enough to handle, peel and cut into chunks.
2. Heat the oil in a large frying pan and fry the onion and bacon until soft, about 3 minutes. Add the potatoes and fry over a medium-low heat, stirring occasionally and reincorporating any crusty golden bits from the bottom of the pan.
3. While the potatoes are cooking, grill the bratwurst on all sides until well browned. Serve with crusty bread and German mustard.

Tuscan Sausage Casserole
Serves 4

2 tbsp olive oil
450g pork sausages
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, deseeded and chopped
200ml Italian white wine
1 large courgette, cut into 1cm chunks
4 plum tomatoes, cut into quarters and seeds removed
400g tin cannellini beans, drained and rinsed
salt and pepper
12 basil leaves, roughly torn or chopped

1. Heat the oil in a large saucepan or casserole and fry the sausages on all sides until well browned. Remove and set aside.
2. Fry the onion, garlic and red pepper until soft and lightly coloured. Pour in the wine and bring to the boil.
3. Return the sausages to the pan, along with the courgette, tomatoes and beans and season with salt and pepper.
4. Reduce the heat and simmer, partially covered, for 15-20 minutes. Stir through the basil leaves just before serving.
5. Serve with a tossed green salad and garlic bread.

More sausage recipes:
Black Pudding with Apple and Mustard Mash
Cheese and Mushroom Sausages
Cumberland Ring with Peppers and Caramelised Onions
Chilli Sausage and Chickpea Hotpot
Driftwood Sausage Rafts
Organic Spaghetti with Sausage, Lemon and Olives
Potato Goulash with Continental Sausage
Sausage Spirals
Sausage with Red Wine Pasta Sauce
Smokey Sausage Pasta
Toad in the Hole with Red Onion Gravy