You can use pork sausage, beef sausage, or lamb sausage in this recipe.  Buy the vegetables fresh or if you have some leftovers in the fridge add them to this dish.  It’s an excellent way of combining fresh sausage and leftovers in a mouthwateringly delicious dish.  Adjust the sugar to your own taste and season with salt and pepper.

Chop Suey style Pork Sausage
Serves 5-6

Ingredients
500gms fresh Pork sausage (you can use beef sausage or lamb sausage, both work just as well)
50gms bean sprouts
A bunch of spring onions
About 4 cms of fresh ginger
1 medium green pepper
1 medium red pepper
100gms of green beans
2 large carrots
3 Tblsp Soy sauce
2 Tblsp sherry
1 Tblsp sugar
½ Tsp Chinese fivespice
3 Tspns cornflour for thickening
2 Tblsp oil for cooking
Salt and pepper to taste

Method
Combine the soy sauce, sherry, fivespice and cornflour together in a mixing bowl. Mix thoroughly until the mixture is smooth.
Chop the sausage into small pieces and toss into the sauce until thoroughly coated.
Remove the sausage and add the sugar to the remaining sauce.
Wash the beansprouts.
Cut the red pepper, green pepper, green beans and carrot into small pieces.
Chop the spring onions up into 1 cm pieces.
Grate the fresh ginger.
Heat half the oil in a wok or large pan.
Gently fry all the vegetables and ginger for about 3-5 minutes until cooked but still crunchy.
Remove the vegetables form the wok and set aside.
Put the remaining oil into the wok and fry the sausage pieces until cooked through.
Add the rest of the sauce to the wok and cook through.
Return the vegetables to the pot and heat through.
Serve immediately.

Serving suggestions

Rice
Serve with white fluffy rice or steamed brown rice for a nuttier flavour.