Rougail (Rougaille Saucisse)

• 2 tablespoons of olive oil
• 1 yellow onion diced or sliced
• ~6 garlic cloves crushed
• 2 lb of smoked sausage I used Andouille, cut into thick slices - traditionally spicy sausages are used, but you can use mild sausages if you prefer a less spicy dish)
• ½ to 1 tablespoon of crushed or finely grated fresh ginger adjust to taste (freshly grated is usually stronger than store-bought crushed ginger)
• 2 lb of fresh tomatoes, peeled and diced (can also use canned diced tomatoes, 2 cans)
• 4 ounces of tomato paste
• 2-3 lime leaves and/or grated lime zest can use kaffir lime, also known as combava/makrut/thai lime - or regular lime leaves plus zest if you can’t find it
• 1-2 teaspoons of turmeric adjust to taste
• 2 teaspoons of dried thyme
• salt and pepper to taste

Recommended side dishes:

• rice
• Lime marinated onion/tomato salsa similar to an Ecuadorian tomato onion curtido salsa
• peanut sauce