Cider Sausage Stir-Fry (Marguerite Patten)
Submitted by dharden
British-style sausage stir-fry with chipolatas, courgettes, leeks, apple, and baby corn in a quick cider sauce. A Marguerite Patten classic ready in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minLeave it to the great Marguerite Patten to turn bangers and veg into something this clever. Chipolata sausages get twisted into cocktail-sized bites, browned in a hot wok, then tossed with courgettes, green pepper, leeks, baby corn, and chunks of unpeeled red apple.
The apple is the brilliant touch here. It softens just enough in the heat to go tender at the edges while keeping a bit of crunch, and it brings a natural sweetness that pairs with the sausages and cider sauce.
A quick splash of dry cider thickened with cornflour coats everything in a glossy, tangy sauce. Pile it over rice or toss with pasta and supper is sorted in half an hour.
Kitchen Tips
- Twist the sausages in the centre before cutting to seal the ends and keep the filling from spilling out during stir-frying.
- Keep the vegetables moving in the wok. A minute or two is all they need. You want colour and crunch, not mush.
- Mix the cider and cornflour together before adding to the pan so it thickens smoothly without lumps.
- Any pork sausages work if you can’t find chipolatas. Just cut them into bite-sized pieces before browning.
Ingredients
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.
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