Five sausages and two people does not a happy meal make. So I made the five sausages in to twenty wee meatballs and cooked them up on the griddle.
I made a rich tomato sauce to go with: onion, red onion, garlic and mushrooms, with passata and a healthy amount of red wine. Herbs included a good sprinkle of oregano and a heaped teaspoon of leftover pizza sauce seasoning. I cooked it for a good half hour to let the sauce reduce. For the last 20 minutes or so I added the cooked meatballs to the sauce.
All served up with spaghetti and lashings of grated Parmesan cheese.