Cider Sausage

For 1

1 tbspn oil

2 or 3 sausages (depends on size)

75 gm onions (prepared weight)

50 gm carrot (prepared weight)

50 gm parsnip (prepared weight)

30 gm mange tout

2 tspn plain flour

200 ml dry cider

1 beef stock cube

1 bouquet garni

Salt & black pepper

Fry the sausages in hot oil until browned and then set aside.
Heat a casserole and add 1 tbspn of oil.
Add the onions, carrot, parsnips and mange tout and fry until slightly browned, stirring from time to time.
Stir in the flour and cook for 1-2 min.
Pour in the cider and crumble in the stock cube and bring to a boil.
Lower the heat and add the sausages, bouquet garni, ¼ tspn of salt and freshly ground black pepper.
Cover and simmer for 45 min, stirring occasionally.
Couscous (if using)
Melt 20gm of butter in a pan with a little water.
Add 150ml of boiling water to the pan.
Bring back to the boil and stir in 80gm of couscous.
Cover, remove from the heat, and leave for 4 min.

Remove the bouquet garni and serve on a bed of couscous, or quinoa, or rice or potatoes.

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