Serves 4
3 pts per serving (original points)
2 teaspoons sunflower oil
3 leeks, washed and sliced finely
8 low-fat sausages, twisted and cut into two
450 ml vegetable stock
a sprig of rosemary
240 g fresh or frozen cranberries
1 teaspoon of sugar
2 teaspoons Dijon mustard
salt and freshly ground pepper
1 teaspoon chopped fresh parsley to garnish
In a large frying pan heat the oil and cook the leeks for 1 minute. Cover and continue to cook gently until soft and golden brown
Add the sausages and fry until lightly browned and almost cooked
Add the stock, rosemary, Cover and simmer gently for 10 - 12 minutes
Stir the mustard into the sausages and season to taste. Scatter over the parsley and serve.
3 pts per serving (original points)
2 teaspoons sunflower oil
3 leeks, washed and sliced finely
8 low-fat sausages, twisted and cut into two
450 ml vegetable stock
a sprig of rosemary
240 g fresh or frozen cranberries
1 teaspoon of sugar
2 teaspoons Dijon mustard
salt and freshly ground pepper
1 teaspoon chopped fresh parsley to garnish
In a large frying pan heat the oil and cook the leeks for 1 minute. Cover and continue to cook gently until soft and golden brown
Add the sausages and fry until lightly browned and almost cooked
Add the stock, rosemary, Cover and simmer gently for 10 - 12 minutes
Stir the mustard into the sausages and season to taste. Scatter over the parsley and serve.
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