They are such a versatile food. But finding good quality sausages can be a challenge. After much sampling I have found a great local, organic, turkey sausage. I think it is very important to choose where you buy them carefully, based on what can/should go in them. When you do find that great source, make the following Penne with Quick Sausage Sauce. It is the favourite of a very good soccer player I know!
2T olive oil; 2 small red onions, peeled and chopped; 5 Italian spiced, fresh pork (I use italian spiced turkey) meat removed from skins and crumbled; 1 1/2 T chopped fresh rosemary; 2 bay leaves; 2 small dried chillies crumbled; 1 x 800g tin of peeled plum tomatoes, drained and chopped; sea salt and freshly ground black pepper; 250g penne rigate; 150ml double cream; 120g freshly grated parmesan.
In a large saucepan heat the oil and fry the onion until light brown. Add the sausage, the rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sausages. Remove all but 1 T of the fat and continue to cook for 20 minutes. The meat should be brown. Add the tomatoes, stir and return to the boil. Remove from the heat. Cook the penne in salted boiling water and drain. Stir the cream in to the sauce along with the penne and half the parmesan. Serve with the remaining parmesan. This is from The River Cafe Cookbook, a fabulous book given to me by a superb cook and even better friend.