Cook them in the oven or open flame, then add the spicy salsa and pumpkin combination, put them in the spicy tagine or wrap them in the flatbread to make any firework party lively

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Last modified on Tuesday, November 2, 2021 13.02 EDT

Sausage is my quick dinner, but I always rely on the same recipe. How can I cheer them up? Tessa, Glasgow

“I like sausages in any form, the simpler the better,” said Stosie Madi, chef and co-owner of Parkers Arms in Newton-in-Bowland, Lancashire. "However, they are also excellent promoters of many interesting dishes." So how can you get more, uh, bang from your stick?

If you are cooking for a group of people on this campfire night, Tom Creech recommends putting the pig in a blanket: "Sprinkle a little curry powder on your sausage, wrap it in bacon, and place it on the grill or oven. Cooking," said the chef/patron of the Michelin-starred restaurant The Hand & Flowers in Marlow, Buckinghamshire. They are then stuffed into hot dog buns with smoked cheese and served with "mayonnaise with German mustard, chopped dill, corn and shallots."

To create the ultimate autumn atmosphere, Tommy Heaney, the chef/patron of Cardiff Heaneys, stewed lentils, onions and bacon, stirred them with roasted pumpkin, and topped with sausage and salsa. Heaney uses mint, parsley, watercress, capers, cucumbers, anchovies and sea salt to make the latter: "I like mint pork," he said. "It's not traditional, but it works well." If you are lighting a campfire, "brown sausages, onions and pumpkins, put them in a casserole with some broth, and beat them directly on the fire." Finish with a piece of the same salsa Verde, and its job is complete.

Madi, who mixes roasted squash with cooked chickpeas and spiced couscous, says pumpkins are also very popular. "Couscous is the carrier of spices, so add cumin, harissa hot sauce and a little chili to heat it up." It is served with grilled sausage and garlic yogurt and is "a lovely centerpiece". Or, raise the stakes in a more dramatic way: “Dig a pumpkin, roast its meat, and make an almost puree, velvety soup,” she said, and then poured the pumpkin shells. "Bake some sausages, put them on skewers, dip them in the soup, and add a bit of fun."

Although sausages are not affected by the season, in autumn, they are particularly suitable for pasta, baking pans, casseroles, or, Madi said, simply paired with potatoes: "Cut some grilled sausages and put them on a layer. Add a lot of cheese and roast on the mashed potatoes."

Then there is the stew, Kerich said, which can be easily made with canned food. "Bake the sausages in a pan, let them color, add a can of drained mixed beans, add a can of tomato soup, boil, then reduce and add a pinch of smoked paprika and some salt and pepper." With warm Serve with hot crusty bread.

However, perhaps the simplest solution is sausage rolls, and Madi supports "every step". She oiled Lebanese flatbread, added peeled sausage meat, some cheese and/or onions (if she likes), folded the bread, brushed with more oil and bake at 180°C 12- 15 minutes-"Or just enough time for a large glass of wine". Dip in sweet chili sauce with yogurt or serve with a can of Tabasco coffee beans. "Take off your shoes and stuff them in: there really is nothing better than this."

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