This recipe was clipped from a newspaper and pasted onto an index card, date unknown. It’s pretty stained so it must have been a favorite. I’ve typed it out below along with a scanned copy.

SAUSAGE STEW

2 cans (10 1/2 oz. each) beef bouillon
1/2 teasp. Tabasco
4-6 beef knockwurst, sliced
4 carrots, thinly sliced
3 stalks celery, diced
1 garlic clove
1/2 lb. pork sausage links

Heat bouillon with Tabasco in large saucepan. Add knockwurst, carrots, celery, green pepper and garlic clove. Let simmer about 20 minutes. Saute pork sausages to remove fat. Discard fat and add sausages to stew. Let simmer gently about 10 minutes. Season with salt. Meanwhile, prepare potatoes and serve with stew. Yields 4 servings.