In a large bowl, combine the black pepper,
ground ginger, salt, allspice and cayenne and stir
to blend
Add the sausage, rubbing in the spices
until well coated
Set aside
Spray a large non-
stick skillet with no-fat cooking spray, add the
oil, and heat until hot but not smoking over
medium heat
Add the scallions, garlic, and
fresh ginger and bell pepper and cook, stirring
frequently, until the pepper is crisp-tender,
about 4 minutes
Stir in the broth and potatoes,
then bring to a boil
Reduce to a simmer, cover,
and cook until the potatoes are tender, about 15
more minutes
Stir in the cucumber and
sausage, cover again and cook for about 3
minutes.
In a cup, combine the cornstarch and 1
tablespoon of water and stir to blend
Bring the
sausage mixture to a boil over medium-high
heat, stir in the cornstarch mixture along with
the lime juice, and cook, stirring constantly,
until the mixture is slightly thickened and the
sausage is heated through, about 1 minute
longer
Spoon the sausage and vegetables onto a
platter and serve.
