Rougail (Rougaille Saucisse)

• 2 tablespoons olive oil
• 1 yellow onion diced or sliced
• garlic crushed, about 6 cloves
• 2 lb 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 fresh ginger adjust to taste (freshly grated is usually stronger than store-bought crushed ginger, crushed or finely grated
• 2 lb tomato can also use canned diced tomatoes, 2 cans, fresh, peeled and diced
• 4 ounces tomato paste
• 2-3 lime leaf can use kaffir lime, also known as combava/makrut/thai lime - or regular lime leaves plus zest if you can’t find it, grated zest
• 2-3 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, grated zest
• 1-2 teaspoons Turmeric adjust to taste
• 2 teaspoons dried thyme
• salt to taste
• black pepper to taste

Recommended side dishes:

• rice
• lime-marinated onion similar to an Ecuadorian tomato onion curtido salsa
• lime-marinated tomato
• salsa
• peanut sauce