CAMP PIE

For Australians of my generation Camp Pie brings back memories of a tinned meat that was almost tastless and what taste there was wasn’t good. Our mothers would open the can, slice the meat and serve it with salad…….ughhh. Not a happy memory at all.

Thankfully this recipe has a bit more flavour and is a lot tastier. Although it’s only sausage meat, it does have some bacon and some sauce and spices to pep it up. It can only be an improvement only the tinned version – believe me…….

CRUSTLESS SAUSAGE QUICHE

Don’t think I’ve every seen a sausage quiche recipe before.  Haven’t tried it, but it looks OK and as long as your sausages are gluten free it could be a bit of a change from  plain fried sausage and egg for those who are gluten intolerant.

BAKED SAUSAGES WITH ITALIAN BEANS

The thing I like about this recipe is that you don’t have to fry the onions and sausages before you put them in the casserole dish to cook – saving one step not to mention the washing up.  It’s not a fancy dish, but maybe a good quick one for a busy night.

FARMERS SAUSAGE CASSEROLE

The only part of this recipe that I’m unsure of is the packet of hearty beef soup.  It does say you can substitute a can of condensed hearty beef soup, but I’m not sure that beef stock and extra vegetables, carrots or celery, mightn’t be a better way to go.

SAUSAGES WITH ONION GRAVY

Sausages have always been one of Mum’s favourite things and onion gravy makes them so much better.  At age 98 she still loves them. I don’t think she ever used a  recipe, but this one comes pretty close to how she made them, although I’m pretty sure she cooked the sausages in dripping not butter.

old-fashioned-favourites-sausages-with-onion-gravy

OVEN BARBECUED FRANKFURTS

I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s.  This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags.  It’s an unusual way to cook frankfurts, but I actually think they may taste OK.

Oven Barbecued Frankfurts

SAUCE FOR MEATBALLS/SAUSAGES

Mum’s friend Thel must have made this recipe using sausages, but from the handwritten title Mum must thought it was best with meatballs.  I don’t think it matters which one you use, it tastes good with either.

Sauce for Meatballs - Thel

SAUCE FOR MEATBALLS/SAUSAGES

  • 8 medium sausages or meatballs
  • 1 medium onion, chopped very finely
  • 1 tablespoon oil
  • 1 teaspoon mixed mustard
  • 170 ml tomato sauce
  • 1 tablespoon vinegar
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons fruit sauce or fruit chutney
  • 1 tablespoon cornflour
  • ½ cup water

Cook sausages or meatballs.  Fry onions in oil until softened, stir in mustard, tomato sauce, vinegar, worcestershire sauce, fruit sauce or chutney.  Simmer 2-3 minutes.  Mix cornflour with water, add till boiling and thickened, cover then add sausages or meatballs.  Meatball recipe:  minced steak, 1 tablespoon cooked rice, onion, curry powder.

 

 

CHINESE SAUSAGES

This recipe is in my brother’s lovely flowing handwriting, which means that my sister-in-law gave to Mum back in the 60s. Mum used to make it for casserole style entertaining and it tasted quite good, although personally I was never that fond of the tinned pineapple, you can use fresh pineapple instead if you have the same problem.  You need around 750g of sausages.

Chinese Sausages