Once upon a time there was a recipe for Oven-Baked Sausages.  I think the book has been moved along to the op shop in one of the culls of my recipe books, however, the general idea remains.

The original recipe consisted of a sweet/sour/spicy sauce made in a saucepan.  Sausages were grilled, cooled, sliced and added to the sauce.  Pasta spirals were cooked, drained and added to the mixture and combined.  Finally, the entire contents of the saucepan were placed in a large casserole dish, topped with grated cheese and breadcrumbs and then baked in the oven.

This was a filling meal for a hungry family but being time-poor I quickly cut out what I regarded as unnecessary steps.  It really did not need to be baked in the oven as all of the ingredients were already well-cooked.  Once the mixture was combined in the saucepan it was ladled directly into serving bowls.  If I was feeling particularly generous I would sprinkle a little grated cheese on top.  The casserole was always received enthusiastically so the cheese was not really necessary.

The original recipe for the sauce is a little hazy but here is the general idea.

1 onion, finely chopped
1 clove garlic, crushed
1 can tomato soup
1/2 can water
1/3 cup fruit chutney
1/4 cup worcestershire sauce

I remember that I was always checking that I had fruit chutney when I wanted to make this.

Like many recipes, this one seemed to run its course and then was forgotten once the girls left home.

I thought of it not long ago and have made it a couple of times recently with some amendments.

Some of these were necessary because I now eat a gluten-free diet.  Canned tomato soup contains gluten so I substitute home-made tomato paste and some additional water.  Naturally I no longer mix pasta into the dish.  The sausages I buy are gluten-free but you would need to check that, too.

The jar of tomato paste looks over full as I store it upside-down in the refrigerator which inhibits the growth of any mould.  This also applies to commercially produced tomato paste as well.

The recipe has evolved and varies depending on what is in the cupboard/refrigerator.  I made it this morning using the following ‘recipe’.

1 onion, finely chopped
1 clove garlic, crushed
Remainder of tomato paste (home-made) – about 1/4 cup
Water – enough to rinse the jars and create the right consistencey
Handful of sultanas
Vinegar – about 2 tablespoons
Rosella jam (home-made) – about 2 tablespoons – bottle rinsed out
1/4 cup worcestershire sauce (home-made)
Tomato sauce – home-made (remnant in the bottle) – rinsed out

Here are some of the jars – on the left is the worcestershire sauce.  The middle jar is the rosella jam mixed with vinegar and the last of the tomato sauce (empty bottle on the right).

I had cooked the sausages on Sunday night and cut them up ready so they were added and the mixture simmered for about 10 minutes.

Like so many casserole-type meals this sauce will benefit from standing and the flavours will develop further by the time we have dinner tonight.  There is some home-made pasta in the freezer which The Duke will have with the suasages in sauce and I will have stir-fried shredded sweet potato with mine.