Serves two

6 chicken sausages

1 cup champagne

2 tablespoons butter

2 green apples, peeled and sliced

½ teaspoon cinnamon

1 tablespoon brown sugar

Prick sausages, place in champagne in a frypan and bring to boil.  Reduce to a simmer and cook for 10 minutes.  Drain, slash sausage sides with a knife, and quickly grill or pan fry until brown.

Melt butter in a fry pan, add apples and cook for 3 minutes.  Add cinnamon and sugar, toss to coat, and cook over a low heat until apples have softened and turned golden brown. 

Serve with sausages and potato pancakes.