5raw (uncooked) whole chicken sausages, plain or spicy or a combination
4mediumfresh tomatoes, cut into small pieces
1cuptomato sauce can use more if you like dishes with thicker tomato sauce
1medium to largeonion, chopped
4clovesgarlic, pressedto taste
1⅓teaspoonsfresh ginger, cut into tiny piecesto taste
1teaspoonturmeric
1teaspoon paprika to taste
1½teaspoonsthyme
1teaspoonsalt to taste
dashcayenne pepperoptional
2tablespoonsolive oil
¼cupcilantro (for garnish) optional
Instructions
Sausage.
Boil sausage for 20 minutes. Remove from pot to plate. Cut into 1-inch pieces.
Add olive oil to pot on stovetop on medium heat. Saute onions until they are translucent. Add sausage and brown on all sides. Add pressed garlic, chopped ginger, saute for 1 to 2 minutes.
Add tomato sauce, tomatoes, turmeric, salt, thyme, paprika, and optional dash of cayenne pepper to taste.
Cover and stew on high heat for one minute. Mix everything well. Replace cover and turn heat down to simmer over low heat until sauce is reduced. Watch over it. Final internal temperature of sausage should be 165°F.
Before removing from stove, taste and adjust spices if desired. At this time I begin to add a little of this and a little of that until it tastes just right for my palate. That's the advantage of home cooking!
Optional: Add chopped cilantro to garnish.
Notes
Leaving in the refrigerator until the next day enhances the flavors, as they marry overnight. Served over a bed of rice, this dish is richly filling comfort food.