One of the very few school dishes, along with the ersatz ribs and crisps on a Sunday, that I actually found edible. A thrifty lunch, sure, but make sure you get the best sausages you can find (I like chipolatas for this) and it becomes a very decent feast. This is my late step-mother Rose’s recipe. She specifies lard, quite rightly, as it adds to the flavour. But olive oil will do fine.