Curried Sausages with Pumpkin
1 Tbsp oil
4 Spicy Pork Gourmet Sausages (aromatic fennel and mild chilli)
2 garlic cloves, crushed
2 tsp 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 tsp brown sugar
1 Tbsp fish sauce
500g butternut pumpkin, peeled, cut into 3-4cm chunks
1 lime, juiced
Coriander leaves, to serve
Steamed rice, to serve
1. Heat half the oil in a large saucepan over a medium heat. Lightly brown the sausages. Remove and set aside.
2. Add the remaining oil and increase the heat to medium-high. Add the garlic, ginger and lemon grass. Cook for 1 minute, stirring.
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.
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.