Rougail Traditional sausage from Reunion Island

Boil the smoked sausages for 10 minutes to remove excess salt, then drain and cut into rounds.
Peel the tomatoes (remove the skin after plunging them into boiling water), then cut them into small cubes.
In a large frying pan or casserole dish, heat the oil and sauté the sliced ​​onions until golden.
Add the chopped garlic and grated ginger and fry for a further 2 minutes.
Stir in the tomatoes, turmeric, crushed chillies (if using), salt and pepper. Simmer for 10-15 minutes until the tomatoes have softened into a thick sauce.
Add the sausage slices to the sauce and simmer for a further 15-20 minutes over a low heat, stirring regularly.
Serve the sausage rougail piping hot with basmati rice or lentils.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 400 kcal | Servings: 4 to 6 servings