Sherried chipolatas

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Pork

By Food24 November 03 2009
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Ingredients (9)

1.00 kg sausages — chipolata
125.00 ml water
10.00 ml cornflour
15.00 ml water
MARINADE
250.00 ml mexican sauce
30.00 ml sherry — dry
50.00 ml Worcestershire sauce
3.00 ml ginger — dried
1.00 garlic — cloves, crushed
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Method:

Combine all marinade ingredients in a bowl and mix well. Add chipolatas and marinate in the fridge for several hours or preferably overnight. Drain chipolatas, reserving marinade. Barbeque or grill chipolatas until done. Combine reserved marinade and water in a pan and bring to the boil. Blend cornflour with extra water, stir into pan, stir over heat until mixture boils and thickens. Serve hot or cold with chipolatas.



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