Sausage and cranberry ragout

Yield: 4 servings

Measure Ingredient
2 teaspoons Sunflower oil
3 \N Leeks
8 \N Sausages; (twisted and cut
\N \N ; into two)
450 millilitres Vegetable stock; (3/4 pint)
1 \N Sprig fresh rosemary

In a large frying pan cook the leeks in the oil for 1 minute, cover and gently continue to cook the leeks until golden brown.

Add the sausages and continue to fry until lightly browned and almost cooked.

Add all the remaining ingredients, except for the mustard. 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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Converted by MM_Buster v2.0l.

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