Recipe Name: Sausage Stodge
Serving size: 2-4
Recipe note: This recipe sounds really weird but you are going to have to trust me, it tastes great.
Preparation time: 1hr 15 minutes
6-8 sausages (any type but not spicy) – pork and apple are good or pork and leek
1 medium onion
1 green pepper (or a bit of pepper from different colours)
2-3 Coxes apples (or equivalent)
Other vegetables as desired (peas or leeks – not carrots or broccoli)
1 cup brown rice
1 can Campbell’s tomato soup
Cook off the sausages and cut them into thirds or quarters at a 45-degree angle.
Fry the onion until golden along with the pepper and maybe some mushrooms (mushrooms need to be very fresh)
Meanwhile cook off the rice in another pan.
When the rice is done put all of the ingredients into the pan with the onions and vegetables – add the apples which have been peeled and sliced.
Salt and pepper to taste - probably won't need much salt though if any.
Add the soup and stir in – simmer until the soup is hot throughout and serve before the apple gets too mushy.
(if frozen peas are used – defrost them first as the water will make the soup thinner.)

Reformatted from a recipe submitted to, © Good Cooking, Inc.