Ingredients
- 4 Toulouse sausages
- 4 hot dog sausages Wiener sausages
- 4 large onions finely chopped
- 6 large garlic cloves
- 10 tomatoes blanched, peeled, and chopped
- 1 teaspoon black peppercorns
- 4 tablespoon fresh ginger grated
- 3 sprigs fresh thyme leaves only
- 3 sprigs fresh parsley for serving
- Hot chili flakes to taste
- Salt to taste
- Water as needed (about 1 cup to start)
Instructions
- Bring a pan of lightly salted water to a boil. Pierce the sausages and hot dogs with a fork, add them to the pan, and simmer for about 15 minutes, until just tender. Drain and set aside.
- In a mortar (or small food processor), crush the garlic, peppercorns, ginger, salt, thyme, and chili flakes into a smooth paste.
- Slice the sausages. Add them to a heavy pot or Dutch oven.
- Stir in the spice paste. Add the tomatoes, onions, and 1 cup of water. Bring to a gentle simmer.
- Cover and cook on low for about 90 minutes, stirring occasionally and adding a splash of water if the sauce looks too dry.
- Serve hot, sprinkled with parsley (and extra chili if you like), with rice.
Nutrition
Serving: 4Ounces | Calories: 461kcal | Carbohydrates: 26g | Protein: 22g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 750mg | Potassium: 1241mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2754IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 3mg
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