Side Pannel
Cider Sausage Stir-Fry
Ingredients List
- 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
Directions
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.
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.
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