I've never been a fan of sausages or meat. As a child I was encouraged to eat meat, so I've tasted a lot of different things (not a bigot!). My father's family loved meat, while my mother's were strictly vegetarians, they didn't even eat eggs. My mother only started eating eggs when we moved to Norway and then only in cakes and pastries. As far as I can remember, I started protesting when I was around 10 years old. In school kitchen class, I just had to go out on the day we learned how to clean fish. I refused to do that!
People might think it's strange that I can make so many recipes and catering without eating the meat dishes, but it's in the sauces and marinades that all the flavor lies, the rest comes with experience. Luckily, I have good guinea pigs, so believe me, everything I make and produce is well tested and approved. 
Sometimes I have to reduce the chili in recipes because it more often ends up being too spicy than the other way around.
"Can't we have sausages today?"
was the wish the other day. It's not often that I make sausages for dinner, but sometimes you have to give in to youth. Change is good, so to spice up ordinary sausages I did the following. Serve with coriander potato salad.
This is what you need:
2 sausages
½-1 tbsp tandoori paste
Make cuts in the sausages, brush on the paste. Put a little oil in the frying pan and fry the sausages.
Coriander potato salad:
2-3 boiled potatoes, diced
3-4 tablespoons light sour cream
1 tbsp coriander paste
1/3 tsp salt
Mix everything together and use as a side dish, spread, with chicken tikka salad or summer salad. It was very quick to make and well received. Then it's just fine!
Enjoy!