Cider Sausage Stir-fry

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.

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