I bought honey and lamb sausages from a local greek butcher, and instead of simply grilling and serving on a bun, etc., I used them in a stew that goes well with pasta, rice or potatoes (I served with pasta).  The sausages I used were small, chipolata size, so I used 12. Ingredients

12 honey and lamb sausages (chipolatas)

1 medium brown onion, minced

3 cloves garlic, minced

2 dozen green beans, cut in half

1 bunch (12) thin asparagus, with the bottom half minced

1/4 small red cabbage, thinly sliced

1 can cherry tomatoes, in juice

1/4 cup balsamic vinegar

2 Tb raw sugar

Salt and black pepper to taste

Saute the sausages in a bit of oil until browned, then placed on a paper towel to soak up the excess fat, and cut into small pieces.  After draining excess oil from the pan, saute the onions until softened, then add the garlic, green beans and cabbage.  Saute about 5 minutes, then add the rest of the ingredients, including the sausages.  Cook about 10 minutes, and serve.