Pork Spring Sausages


Boil a pound (1/2kg) pork sausage (Toulouse bio) 30 minutes. Drain and fry. Remove excess fat.

Make a sauce with:

1 cup (250ml) maple syrup from Quebec
2 cups (500ml) water
1 clove garlic
2 v. (30ml) vinegar
2 v. (30ml) soy sauce
1 tsp (15ml) cornstarch
When the sauce is ready, drop off the sausages. Allow to warm a few minutes and serve with white rice.