This is an example of what I think of as effortless cooking. All I had to do was chop up some red onions, garlic and red peppers, put them in a hob- and oven-proof dish (I used my favourite cazuela) season them with salt and pepper and sauté them in olive oil until they were beginning to soften, before placing some pork and wild boar sausages on top and baking the whole thing in the oven, pre-heated to 180C. It took about 45 minutes to cook. I did turn the sausages once, so that they coloured on both sides. Toward the end of the cooking time I mixed the contents around, so that the sausages were a bit submerged in the vegetables, to stop them drying out.
Then, before serving I sprinkled the whole dish with some chopped parsley.
You could do this with any kind of sausage, fresh chorizo would be good, or a mixture of chorizo and morcilla (Spanish black pudding), or a whole coiled Italian pork and fennel sausage. The possibilities are wide. You could also use a mixture of red and yellow peppers or maybe add some other vegetables. Aubergines would work quite well and I think that some drained and rinsed tinned white cannellini beans would be a nice addition too.
You don’t need to make it too complicated. You want hearty, simple and tasty, with a minimum of work. Crusty bread is a good idea, to mop up the lovely savoury juices and mustard seems pretty essential to me.