*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Pork and beef chipolata
    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
   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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