Ingredients
8 oz pork and beef chipolata sausages
2 medium courgettes
1 green pepper, deseeded
1 medium leek
1 red eating apple
4 oz baby sweetcorn
1 tbsp oil
1 salt and black pepper
SAUCE
4 tbsp dry cider
1 1/2 tsp cornflour
Directions
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
Servings: 2 servings
Cider Sausage Stir-Fry (Marguerite Patten) Recipe brought to you by Recipe Ideas
Categories: Asian; Beverages; Chinese; Meat; Sausage
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We hope you enjoy this Cider Sausage Stir Fry (Marguerite Patten) recipe.
