Rougail Saucisse (Metropolitan style) by Laurent Mariotte

Ingredients

4 servings

• 4 smoked sausages, Montbéliard style
• 2 red onions
• 2 cloves of garlic
• ginger (2 cm)
• 1 can of crushed tomatoes (500 g)
• 1 sprig of thyme
• 2 pinches of turmeric (or powdered saffron)
• 1 hot chili (to add according to your taste)

Steps

1. 1

   In a pot, place the sausages in simmering water and let cook for 10 minutes. Drain the hot water and slice the sausages into rounds.

2. 2

   Heat the pot over medium heat and add the sausage rounds. Sauté for 5 minutes without letting them brown.

3. 3

   Meanwhile, peel and slice the onions and add them to the sausages. Add the turmeric and let brown.

4. 4

   In a mortar, crush the chili with a little coarse salt. Add this mixture to the sausages and grate the garlic and ginger over it, then stir.

5. 5

   Add the can of tomatoes and the thyme. Let everything simmer for 45 minutes. When the sauce becomes red and thick, the cooking is done. Serve with white (Thai) rice.