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Ingredients

1 tablespoon oil
4 Spicy Pork Gourmet Sausages (aromatic fennel & mild chilli)
2 garlic cloves, crushed
2 teaspoons finely chopped ginger
2 stalks lemon grass (white part only), finely chopped 400ml can reduced fat coconut milk
4 kaffir lime leaves, roughly torn
2 teaspoons brown sugar
1 tablespoon fish sauce
500g butternut pumpkin, peeled, cut into 3-4cm chunks
1 lime, juiced
Coriander leaves, to serve
Steamed white rice, to serve

Method

Step 1 Heat half the oil in a large saucepan over a medium heat. Lightly brown the sausages. Remove and set aside.
Step 2 Add the remaining oil and increase the heat to medium-high. Add the garlic, ginger and lemon grass. Cook for 1 minute, stirring.
Step 3 Add the coconut milk, kaffir lime leaves, brown sugar, fish sauce and 100ml of water. Bring to the boil. Reduce the heat to medium-low. Add the pumpkin and sausages. Cook for 15 minutes.
Step 4 Remove the sausages and cut into large chunks. Stir the sausages and lime juice through the curry. Top with torn coriander leaves and serve with the rice. Variation: For a great kids' meal, replace the pork sausages with chicken sausages and omit the kaffir lime leaves.

Curried sausages with pumpkin

How to make Curried sausages with pumpkin

Ingredients

Method