| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish |
2 |
Servings |
INGREDIENTS
| 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 |
| 4 |
tb |
Dry cider |
| 1 1/2 |
ts |
Cornflour |
INSTRUCTIONS
SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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