Sausage stew- Merrick and Rosso
A tray of snags from the supermarket - the cheapest possible. If you're paying over $1.99 a kilo, they'll have more meat than fat & breadcrumbs, which would defeat the purpose of this meal. You can substitute beans or tofu or nut loaf or bread or apples or underpants for vegetarians.
1 chopped onion
1 large can of tomatoes [Australian made but a cheap generic brand]
1 chopped carrot [not mouldy]
1 can of pineapple pieces [same deal as tomatoes]
cooking oil or margarine
In a big pot fry snags [2 to 3 per person] with a splash of cheap oil or marg until brown. Remember that with these snags, because they have bugger-all meat content, it's not about cooking them through but rather killing the bacteria. When done, remove from pot or pan and pour fat into a cup [this will come in handy later].
Your next job is to fry the chopped onion. [To avoid sore eyes when chopping the onion, get someone else to do it]. Before it's burnt, turn down the heat and add snags, tomatoes, pineapple [including juice] and chopped carrot, and simmer on low heat. Whack in a splash of soy and some pepper, and let it go for about 20 minutes or so.
Cook some rice or mashed potatoes and serve Rosso's Sausage Stew on top of a fair dollop of either. Some may like to garnish with a bucketload of grated cheese. Serve with beer, cask wine, Stones ginger wine or orange cordial for the wowsers.