Sausage & Noodle Casserole

1 lb thin sausages, 2 sliced onions, 8 oz can tomato soup, 1&1/2 cups macaroni, 3/4 cup grated cheese, 1 cup water, salt, pepper.

Method: Fry sausages and onions, cut sausages and place in casserole, top with onions then macaroni. Mix soup with water and pour over, sprinkle with cheese. Cook mod. oven 30 mins.

Source: contributed by B. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6 ['Potpourri' insert].

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Macaroni Milanese

3 cups cooked macaroni (1 cup uncooked)
1&1/2 cups white sauce
3/4 cup tomato soup
1/2 lb cooked, skinned sausages
4 rashers bacon
1 tabspn chopped onion
1&1/2 cups grated cheese
pepper and salt
1 tabspn chopped parsley
3 tomatoes

Method: Mix together macaroni, white sauce, soup, chopped sausages, onion, salt, pepper and half cheese.
Place into casserole, cover with sliced tomatoes, sprinkle with chopped bacon and cheese.
Bake 40 minutes in a moderate oven.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.12.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Sausage Dish

1 lb. boiled sausages

2 tbspns. washed rice

1 tin tomato soup

bay leaf

pepper & salt

finely chopped celery

finely chopped bacon

Method: When sausages have been boiled cut into bite sized pieces. Add other ingredients and bake in a casserole dish until rice is cooked approx. 30 mins. in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Sausage Casserole

3 cups cooked rice

1 onion, chopped

1 large can pineapple pieces

1kg sausages

Method: Cut Sausages into small pieces and cook with onion, in frypan. Add pineapple and rice and heat through. Serves 6.

Source: contributed by Helen Warner (A.C.H. Coonalpyn Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.19.

Sausage & Spaghetti Casserole

8 Sausages

2 rashers Bacon

1 can Spaghetti

or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti

1 Onion

4 cups Mashed Potato

Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.

Rice Wurst

1.1/2 lb pork, 3/4 tspn pepper, 1 cup rice, 2 tspn thyme, 1 dspn salt, 1.1/2 tspn ground pimento.

Source: Mince the cooked pork and add cooked rice, 1 cup stock and seasonings. Pack 1 inch deep into pyrex dishes and bake in hot oven 20 minutes or until edges brown a little. Fry slices together with bacon and eggs.

Source: contributed by Jean Wandel in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.12.

Breakfast Economy

1/2 lb. sausages

mashed, cooked potatoes

breadcrumbs

Method: Cut sausages in halves and cover each piece with mashed potatoes. Roll in breadcrumbs and fry in hot fat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.

Flap Sausages

Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.

Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."

Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].

Sunday Night Mornay

500g sausages

1 cup chopped celery

1 tin tomato soup

1/2 cup peas

1 large sliced onion

2 cups cooked rice

2 large grated carrots

Method: Lightly fry sausages and onions. Place in casserole. Add other ingredients and cook in a moderate oven for 1 hour. Chopped bacon is a tasty addition.

Source: contributed by J. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Sweet and Sour Sausages

1 packet Chicken Noodle soup

1 tablespoon oil

1/2 cup vinegar

1/2 cup drained pineapple pieces

3 cups boiling water

500g pork sausages

1/4 cup sugar

1 chopped red pepper

1 tablespoon cornflour

1/2 cup pineapple juice

Method: Partly boil sausages, brown in oil. Combine vinegar, sugar, pineapple, pepper with soup and sausages. Simmer for 5 minutes, add cornflour mixed with pineapple juice. Stir until thick.

Source: contributed by D. Frick in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.32.

Savoury Sausage Pie

1 lb thin sausages
4 or 5 rashers of bacon
1/2 cup cooked diced carrots
1/2 cup cooked peas
1/2 cup diced preserved pineapple
1/2 tin tomato soup (or similar amount of tomato puree made from fresh tomatoes)
1&1/2 cups mashed potatoes
1 dsp finely chopped onion
1 tbls chopped parsley
dab of butter
milk

Method: Cook sausages and cut in small pieces, then fry bacon until crisp. Place chopped sausages in greased casserole with bacon, than add carrot, peas and pineapple. Pour soup or puree over this. Top with mashed potatoes to which has been added onion, parsley, butter and milk. Bake in hot oven until browned.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.38.

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Pineapple Toad-in-the-Hole

15 oz can crushed pineapple
1 lb pork sausages
8 oz SR flour
1/2 pint milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

Method: Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating until smooth batter. Turn batter into greased casserole, top with pineapple and sausages. Bake in hot oven about 45 mins. or until batter is cooked.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.34.

Curried Sausage Casserole

Method: 3/4 kg sausages boiled in water (get rid of excess fat), various vegetables (including onion). Mix Dutch Curry and Rice Soup in 1/2 quantity of water and pour over ingredients. Bake in moderate oven 1 hour.

Source: Flinders Favourites (1996).