Around the world in 80 chulents - making ends meat

Some shabbatot, there just isn't the time during the week before to get to the kosher shops for meat, or the budget is a little too stretched, and the sensible thing is to explore the freezer and see if you can make what you have into a tasty shabbat lunch. Last shabbat was just such a week, and so G whipped up an incredibly tasty sausage chulent! Kosher Deli often sells sausages from the freezer for 99p a pack - a third of what they cost from the fridges, so G likes to call this one 'austerity chulent'. Whatever you call it - it's very tasty and really works!
As always there are lots of different ways of throwing this together - if you start by browning onions and meat, what you add beyond that is up to you - it could be beans, potatoes, veg, lentils, barley, or a combination! G went for 2 packets of sausages with a mix of potatoes, swede and turnips (left over from our organic box and needing using), with marrow bones, and cracked wheat. He covered it in wine and water, a couple of bay leaves, and there it was! Enough to feed 6, and leave left overs, and wonderfully warming for our snowy weekend.