Welcome to Sacred Simplicity in 2026, a very warm happy new year to you all!
I have been slowly easing into the new year, resting after the busy Christmas season and we were blessed to be able to have a family holiday which we all needed and had been planning and saving for, for quite some time.
This is a time of year where we like to reflect on the year past and how we want to go forward into the new year. I think about what my goals are for the year or things I would like to do. I am in a different season now as we have completed our homeschooling so I am still adjusting to that and what does the year ahead possibly look like. I will share more in another post soon but for today, here is a yummy frugal wartime recipe for you.
I am sharing a new wartime recipe that I discovered recently in my cookbook, 'We'll Eat Again" by wartime guru, Marguerite Patten.
It is quite tasty and my whole family really enjoyed it. I had to change one ingredient from tinned sausages to fresh sausages as we don't have tinned ones here in New Zealand. If you do, just follow the recipe as follows, otherwise I replaced the tinned sausages with a packet of six regular sized sausages, cut them into thick slices and panfried until almost cooked.
Sausages and Beans
Ingredients:
1 tin sausages ( 16 oz size )
1 tin baked beans in sauce ( 16 oz size )
2 tsps mustard powder ( curry powder would also work )
2 tsps sugar
1 Tbsp Worcestershire sauce
1 Tbsp malt vinegar
450 - 500 grams approx ( 1 lb ) potatoes, mashed
Method:
Remove and keep the fat from around the tinned sausages, if using, and slice the sausages. Mix together the beans, mustard, sugar, sauce and vinegar and place in a shallow ovenproof dish. Cover with the sliced sausages and surround with mashed potatoes. ( I just covered with the potato the same as making a cottage or shepherd pie ). Dot the potato with a little of the sausage fat and bake in a hot oven for 15-20 minutes or until brown.
It is a really easy and simple meal but it makes a small amount of sausages go further which hopefully makes it more economical for you. We served ours with a nice green salad.
Most of us all around the world right now now are finding grocery prices soaring sky high with no show of slowing down anytime soon. It is possible to eat healthy and be frugal at the same time. I believe we just need to make the right choices with ingredients and meal planning.
We can make swaps for cheaper ingredients.
Swap meat out for plant based protein for some meals.
Reduce how much we eat and limit snacking.
Eating vegetables and fruits in season helps, although our summer fruit here right now is quite expensive so I just buy a small amount. We eat a lot more vegetables as they are cheaper.
I have just recently started baking my own homemade bread from scratch. I have had a bread maker for many years but recently it has started peeling on the inside blade so I decided not to use it. My cousin gave me her bread recipe and it is so good, so easy and it bakes a lovely loaf every time. Unfortunately I can't eat it as I am gluten intolerant but my family are enjoying it.
I will share the recipe in a coming post soon.
I hope you might try this recipe and have some success with it!
Have a blessed week and thank you for visiting!
Love, Fiona
"She is like the merchant ships, bringing her food from afar. She gets up while it is still dark; she provides food for her family." Proverbs 31: 14-15
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