Sweet & sour sausages

Serves 4

Ingredients:

• 1 Small onion – chopped
• 1 Green pepper – chopped
• 4 oz (100g) Canned pineapple in juice
• 1 Tsp oil
• 1 Tbsp demerara sugar
• 1 Tsp worcester sauce
• 1 Tsp tomato ketchup
• 1 Tbsp sweet chutney
• 1 Tbsp malt vinegar
• 1 Tbsp cornflower
• 6 oz (150g) Low fat or vegetarian sausages
• Salt

Equipment:

• Sharp knife
• Chopping board
• Saucepan
• Tablespoon
• Teaspoon
• Measuring jug
• Tin opener
• Wooden spoon

Method:

1. Cut pineapple into small pieces and make up juice to 7½ fl oz with extra water
2. Heat oil in a pan and add onion and pepper and fry until tender
3. In a jug mix the cornflower and 2 tbsp pineapple juice into a paste and gradually add the remaining pineapple juice stirring all the time
4. Remove pan from heat and stir in the liquid, chutney, sugar, pineapple, vinegar, worcester sauce and ketchup
5. Return the pan back to the heat and stir until mixture thickens
6. Lower heat and simmer gently for 30 minutes
7. Grill sausages under medium heat until ready, turning occasionally (10-15 minutes)
8. Cut cooked sausages into bite sized pieces, add to sauce and cook for 5 minutes
9. Serve with rice and salad or vegetables