Rougail Z'Andouille

• servings: 2-3
• active time: 45mins
• total time: 1hr 30mins

Ingredients

2-3 Andouille sausages

4 med tomatoes / can of chopped tomatoes

2 onions / shallots

2 birds eye chilies

4 cloves of garlic

Inch of ginger

1 Lime

Corriander

Tomato paste

2tsp turmeric

1tsp cumin

1tsp salt

1tsp pepper

Directions

. Crush 2 birds eye chilies in a pestle with salt, lime zest, 4 minced cloves of garlic and a thumb of grated ginger

. Finely chop 4 medium tomatoes, or use half a can of finely chopped tomatoes

. Thinly slice 2 decent sized onions/shallots

. Boil 2-3 Andouille sausages for 10min (cajun or any other smoked sausage should work as a substitute)

. Slice the sausages in half inch bites and brown in an oiled pan

. Add the onions and stir until translucent

. Add a tbsp of tomato paste

. Add two springs of thyme, 2tsp tumeric, 1tsp cumin, 1tsp salt, 1tsp pepper and mix

. Add the chilies, zest, garlic and ginger and stir well

. Once combined add tomatoes and a splash of water

. Cover and cook down 'til the sauce is nice and thick

. Add chopped coriander, mix and finish with a squeeze of lime