Tonight was sausages. First buy some Norfolk pork sausages from these people.
I asked them what filler they used in their wide range of gluten free sausages. The answer was that if you buy a sausage making machine which costs as much as a small Mercedes car you don't need any filler. No filler.
If you're not in the UK just hunt down some all meat sausages if you can get them.
We had about half a pound each. Fry them gently until lightly browned but not cooked through using butter/oilve oil as prefered. Stick them in a bowl to one side and fry a small onion and two red peppers (all chopped) in the fat. Put the sausages back in, add a tin of tomatoes, some pepper, crushed garlic and generous red wine plus lots of oregano. Simmer for as long as you can wait. About half an hour is needed, longer blends the flavours better. Tastes best with olive oil but I suspect lard would be healthier....