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Ingredients
- 8 ounce Pork and beef chipolata sausages
- 2 med Courgettes
- 1 x Green pepper, deseeded
- 1 med Leek
- 1 x Red eating apple
- 4 ounce Baby sweetcorn
- 1 Tbsp. Oil Salt and black pepper
- 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. Don't peel the apple just cut it into small pcs. Trim and slice the sweetcorn. Heat the oil in a wok or possibly large frying pan, add in the sausages and stir-fry for 5 min, or possibly till browned. Add in the vegetables and apple then stir-fry for a further I to 2 min. Season to taste.
- Blend the cider and cornflour together, pour into the pan and stir till the sauce has thickened and the sausages are coated. Serve with rice or possibly pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 2 servings | |
| Calories 286 | |
| Calories from Fat 76 | 27% |
| Total Fat 8.62g | 11% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 49mg | 16% |
| Sodium 181mg | 8% |
| Potassium 1032mg | 29% |
| Total Carbs 28.79g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.57g | 5% |
| Protein 24.23g | 39% |
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