Haluski, the way my Mama taught me.

My dad bought some frozen sausages today. I didn't want to simply fry them because they don't taste good that way. I recalled that one of my aunts had cooked a wonderful dish with sausages so I decided to mimic her. I didn't exactly use the same ingredients but what I cooked did

Other than deep frying sausages the usual way, I decided to try out another method to break the monotony n I tell, you better try this too because I have no enough words to describe the taste.

This recipe originally was cooked with kidneys instead of sausages but my kids did not like them, now this is a family favourite.

The first time I made this was for my kindergartner daughter.You just need two sausages to make this and it's a great filler in a packed lunch.The slits will open up if the sausages are fried with lots of oil. Recipe by hiro

My sausages are fried using very little oil and cooked under low heat

Back in the 70's, Penrose Sausages came in a jar. I have fond memories of my father buying a jar and trying to hide it behind a head of broccoli in the back of the fridge. My brother and I would always find it anyway and leave him just one. Boy would he have a fit. lol. You can still get individually packed Penrose Firecrackers but I don't think they taste as good.

I made this for my son who loves wiener sausages.It's also delicious if you add more wiener sausages. Recipe by Sattan mama

A friend of my mother taught her this then she taught me I’m not showing you the way I was taught yet I’m just showing a quick and simple method the way I was taught is a lot more involved thanks mom...

I want my kids to have a well balanced breakfast.It's better to use a small amount of rice, so its easy to roll up.The skinless sausages are easier to eat for kids. Recipe by miwachan

My mother once made this. It was really good even though it was only flavoured with ketchup and mustard. Since then I've repeatedly made it. It's nice chilled too, so you can pack it in bentos.The cuts in the sausages helps the flavours penetrate into the meat. Adjust the amount of ketchup and mustard to your liking (I recommend lots of ketchup). Recipe by richymay