500 mL (2 cups) of vegetables of your choice (carrots, broccoli, celery, cauliflower, etc.)
500 mL (2 cups) of apple juice
30 mL (2 tablespoons) of soy sauce
Juice of half a lemon
5 mL (1 teaspoon) of garlic powder
5 mL (1 teaspoon) of paprika
5 mL (1 teaspoon) of dry mustard
Freshly ground pepper to taste
30 mL (2 tablespoons) of cornstarch
30 mL (2 tablespoons) of cold water
Heat oil in a large pan over medium-high heat and sauté sausages.
Add vegetables and cook for 2 to 3 minutes – they should still be crunchy. Remove vegetables from pan and set aside.
Deglaze pan with apple juice, scraping up bits from the bottom of the pan. Add soy sauce, lemon juice, spices and pepper. Bring to a boil, simmer for 2 to 3 minutes, and add cornstarch dissolved in water to thicken sauce.
Return sausages and vegetables to pan and continue cooking to heat through. Correct seasoning.
Serve with rice.
Tips from the chef
If you prefer a less salty flavour, use Lafleur Light Sausages.