Reunion Rougail Saucisse with Rice

Ingredients

• 1 lb chicken or pork sausages, sliced
• 6 ripe tomatoes, chopped, or 1 can crushed tomatoes
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp dried thyme
• 1 to 2 red chilies, minced
• 1/2 cup stock or water
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Blanch the sliced sausage in simmering water for 5 minutes and drain. This traditional first step draws out excess salt and fat and stops the sauce turning greasy.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a wide pan over medium-high heat and brown the drained sausage for 5 to 6 minutes, turning, until crusted at the edges. Lift it out.
4. Lower the heat, add the onion with a pinch of salt, and cook for 8 minutes until soft and golden, then add the garlic, ginger, thyme, and chilies for 1 minute.
5. Add the tomatoes and the stock and bring to a brisk simmer.
6. Cook uncovered for 20 minutes, stirring occasionally and pressing the tomatoes down, until the sauce has darkened to deep brick and the oil separates at the edges of the pan.
7. Return the sausage and simmer for 10 minutes more, so it takes on the sauce and the sauce takes on its fat.
8. Season with salt and lemon and serve over the rice with the cilantro and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.