dash olive oil
½ onion, chopped
1 Cumberland sausage, chopped
¼ Bramley apple, peeled, chopped
½ tomato, chopped
1 tbsp white wine vinegar
300ml/½ pint hot chicken stock
Heat the olive oil in a saucepan, add the onion and fry gently for four minutes, or until softened.
Add the sausage and fry until browned on all sides.
Add the apple and tomato and cook for 1-2 minutes. Add the vinegar and chicken stock and simmer for five minutes. Pour into a bowl and serve.
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