This is what I had for supper last night. It’s good!!If you serve it with eggs and toast it’s a good breakfast too.From: Chatelaine Golden Anniversary Recipe CollectionPublished by: Maclean-Hunter Limited 1978Edited by: Kay Spicer for Chatelaine Barbecued Sausages Makes 4 servings1 lb sausages2 tbs sausage dripping1/2 cup sliced celery1/2 cup chopped onion3/4 cup ketchup or chili sauce2 tbs vinegar1 tbs brown sugar2 tsp prepared mustard2 tsp Worcestershire sauce1/2 cup water Brown sausages slowly for 10 minutes.Remove from pan, then pour off all but 2 tablespoons dripping.Add celery and onion to pan; stir and cook 5 minutes.Stir in remaining ingredients, add sausages. Simmer 15 minutes.Notes from me: Sometimes there isn’t enough sausage dripping to make 2 tablespoons. I top up with corn oil.Use pork breakfast sausages or absolutely mild beef sausages.I use Heinz Chili Sauce. (the mildest) to bring out the flavour.When simmering, I cover the pan to keep the heat in.