Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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