Spicy Cider Sausage Stir Fry Recipes

SAUSAGE & NOODLE STIR-FRY

Steps:

• Heat oven to 200C/fan 180C/gas 6. Squeeze the sausagemeat from the skins into a large bowl. Then, using your hands, roll the meat into meatballs, getting about three from each sausage. Place on a roasting tray, then cook for 10-12 mins until golden and cooked through. Can be made up to a day ahead. Reheat in the oven for 5 mins until piping hot.
• Meanwhile, cook the noodles according to pack instructions. In a small bowl, mix together the soy sauce, honey and orangejuice. (If you want to get ahead, boil the noodles, cool under cold water, drain, toss with a little oil, then set aside until needed).
• Heat a large non-stick wok or frying pan and add the oil. Add the garlic, ginger and chilli then fry for 1 min. Add the carrot and peppers, stir-fry for 3 mins, then add the sugar snaps and spring onions for the final min of cooking.
• Drain the noodles, then add to the vegetables, along with the soy sauce mixture. Toss well, season, then scatter with the sesame seeds. Serve in warm bowls and top with the sausage meatballs.

SPICY CIDER SAUSAGE STIR FRY

Steps:

• Cut the smoked sausage into 1/2-inch slices.
• Slice the zucchinis, dice the peppers, wash and cut the leek into 1/2-inch squares (white and light green parts only).
• Wash the apple well, buffing the skin with towel to remove any residue; core and cut the apple into 1/2-inch pieces, leaving the skin on.
• Trim and cut the baby corn into halves or quarters.
• Heat the oil and butter in a wok or large frying pan, add the sausages and stir-fry for 5 minutes, or until browned.
• Add the vegetables, apple, and cayenne and stir-fry for another 5 minutes or until desired texture is achieved; season to taste with salt and pepper.
• Whisk the hard cider and cornstarch together, pour into the pan and stir until the sauce has thickened and the sausages are coated.
• Serve with rice.
• You can use any smoked sausage with this, made from beef, pork, chicken, or turkey - whichever is your favorite!

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SAUSAGE STIR-FRY

Steps:

• In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.