Prepare the Indian meal as in the preceding receipt.
Take four Deerfoot sausages (or two, if a larger variety of sausage),
remove the skins, chop fine, then fry in butter. When they are a nice
brown add one tablespoon of stock, and two tablespoons of tomato paste
thinned with hot water (or a corresponding amount of the tomato
sauce).
Cook for fifteen minutes more. Then cut the polenta in slices as in
preceding receipt and add the chopped sausages with their sauce and
grated cheese, in layers as before.