Scottish anchorages

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Ingredients (for four)

12 plump pork sausages, about 3 per person.
1 large onion, chopped
2 carrots, sliced, or a couple of large handfuls of mushrooms, sliced, or both.
1 glass of red or white wine

Method

Fry the sausages in oil in a large pan (frying pan best but whatever is available) until brown. Then remove and fry the onion until transparent / turning golden. If using carrots, then add just after the onion has started to fry. Throw the sausages back in, add the sliced mushrooms if using, and then the wine, and a little water if needed. Bring to the boil and then simmer gently, covered, for 10-15 minutes.

This is good served with mashed potato, with a tomato or green salad.