Chinse Sausage and Hasbrown Pasta

I had this sudden urge to eat some chinese sausage the other day, and I couldn't think of any other more funky idea to cook this dish, it is delicious! The distinctive chinese sausage aroma merged with the crispy, salty and yet another distinctive flavour of hashbrowns, try it!

Ingredients: (serves 1 big eater)
200g Pasta (just cook it in anyway you would prepare other dired pasta)
2 pc Hasbrown Patties (Roasted in oven until crisp and crunchy, takes about 15 minutes with a 200 degrees Celicius setting)
1 pc Chinese Sausage (use more if desired, skinned and thinly sliced diagonally)3tbsp Thick Mushroom Soup (use those pre-canned ones, Campbell sounds good)
1 cloves Garlic (finely chopped)
3 petals Fancy Lettuce (soaked and cleaned, coarsely chopped)
Pepper and Salt to taste

Method:
1. In a pan or wok, heat sliced chinese sausage without oil, keep stirring or flipping sides to ensure it does not turn black. (use low heat) This should be done for about 2 minutes or so. What you're really up to is the oil from the sausages, once there is enough, stir in the garlic.
2. Add in thick mushroom soup paste at this point, add a bit of water if desired, but not too much. Stir in pasta, add pepper and salt to taste. Continue stirring, add in lettuce.
3. Turn off heat. Add coarsely cut hashbrown chunks and stir well. Done, serve hot.