1/4 lb. link sausage, thinly sliced
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 (11 oz.) can condensed tomato rice soup
1/2 c. water
1 tbsp. dry red wine

In saucepan cook sausage, onion and green pepper; pour off fat. Blend in soup, water and wine. Heat, stir occasionally. Makes about 2 cups. Serve over omelet or scrambled eggs.