Mauritian Rougaille Saucisse

Ingredients

• 1.5 lbs fresh pork sausages (Toulouse-style or similar)
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 tomatoes, chopped
• 1 sprig fresh thyme
• 8 curry leaves
• 1 green chili, minced, to taste
• Salt to taste
• Cooked rice and lentils, for serving

Before you cook

• Prick the sausages lightly in a few places with a fork.
• Chop the onion, garlic and ginger finely.
• Chop the tomatoes into small pieces.

Steps

1. Bring a pot of water to a boil and blanch the sausages for 10 minutes to remove excess salt and surface fat.
2. Drain the sausages and slice them into thick rounds.
3. Heat the oil in a wide pan over medium heat.
4. Brown the sausage slices for 5 minutes, then remove them to a plate.
5. Add the onion to the same pan and cook for 5 minutes until softened.
6. Stir in the garlic, ginger and chili and cook for 1 minute.
7. Add the chopped tomatoes, thyme and curry leaves and cook for 10 minutes, mashing the tomatoes down, until the sauce thickens.
8. Return the sausage slices to the pan and stir to coat them in the sauce.
9. Simmer for 8 minutes, stirring occasionally, until the sauce clings to the sausages.
10. Taste and adjust the salt, then serve hot with rice and lentils.