Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pork and beef chipolata
-sausages
2 md Courgettes
1 Green pepper, deseeded
1 md Leek
1 Red eating apple
4 oz Baby sweetcorn
1 tb Oil
Salt and black pepper
-----SAUCE-----
4 tb Dry cider
1 1/2 ts Cornflour
Gently twist the centre of each sausage to make
cocktail sized sausages, then cut to separate. Slice
the courgettes; dice the pepper, wash and slice the
leek. Do not peel the apple just cut it into small
pieces. Trim and slice the sweetcorn. Heat the oil in
a wok or large frying pan, add the sausages and
stir-fry for 5 minutes, or until browned. Add the
vegetables and apple then stir-fry for a further I to
2 minutes. Season to taste. Blend the cider and
cornflour together, pour into the pan and stir until
the sauce has thickened and the sausages are coated.
Serve with rice or pasta.
Source: Marguerite Patten's Marvellous Meals, Yours
Magazine, UK
