Rougaille Saucisse — Sausage in Creole Tomato Sauce

Shopping list

• 400 g smoked pork sausages — sliced into 2cm pieces

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• 2 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 1 tbsp fresh ginger — grated

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• 1 piece fresh red chilli — finely chopped

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• 500 g ripe tomatoes — roughly chopped

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• 1 tbsp tomato purée

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• 3 sprig fresh thyme

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper

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• 100 ml water

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• 2 tbsp fresh coriander — chopped

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Step by step

1. 1

   Heat the oil in a large frying pan or shallow casserole over medium heat.

2. 2

   Add the sliced sausages and cook for 4– 5 minutes, turning occasionally, until browned. Remove and set aside.

3. 3

   In the same pan, add the onion and cook for 5 minutes until softened and starting to colour.

4. 4

   Stir in the garlic, ginger, and chilli. Cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes, tomato purée, thyme sprigs, salt, and pepper. Stir well and pour in the water.

6. 6

   Bring to a simmer, then reduce the heat to low. Cook for 12– 15 minutes, stirring occasionally, until the tomatoes have broken down into a thick, chunky sauce.

7. 7

   Return the browned sausages to the pan, coating them in the sauce. Simmer for a further 5 minutes to heat through.

8. 8

   Remove the thyme sprigs. Taste and adjust seasoning. Scatter with fresh coriander and serve hot with steamed rice or crusty bread.