Heat oil in deep frypan, add sausages and brown. Remove sausages from pan and start to sautee onions. Cut sausages into 2 cm thick pieces return to pan. Cook a further 5 minutes on medium, stirring often.
Empty pasta sauce and chicken stock into pan with sausages and onion, adding oregano, salt and pepper to taste.
Mix ingredients until they start to boil. Return to a light simmer for half an hour, stirring often. If sauce starts to thicken too much add a little water. The sauce should be the same thickness as traditional spaghetti sauce.
Add pasta to boiling salted water and cook to packet directions.
To make white sauce, pour 500ml milk into a saucepan. Bring to light boil. Mix cornflour and a bit of water to make thick paste, pour into to milk and stir until you have a thick pouring sauce.
Add cheese and blend in until lump free. Add salt and pepper to taste.
To assemble place pasta on plate, then add sausage mix on top of pasta, finish with the white sauce.
I never thought i would find a new way to have sausages and guess what i still havnt. NOT IMPRESSED
everything but the cheese sauce worked perfectly. Im not sure if its somthing i did or wrong proportions on the ingredients but the sauce came out tasting bland and despite constantly sitring it i got lumps that would rival Pamela Andersons Breasts. - 20 Aug 2010