3 sausages (I chopped mine in half to make more small sausages)
150ml chicken stock
1 onion, sliced
2 tablespoons cranberry sauce
1. Fry the onions and sausages for about 10 minutes until sausage is brown and onion is soft
2. Pour the stock over the sausage and onions and boil for about 3 minutes
3. Stir in the cranberry sauce and boil for another 3 minutes or until the sauce starts to thicken
Serves 1. I served mine with roast potatos
