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.