Rougail Saucisse

Preparation

1. Prick each sausage with a fork several times to prevent bursting during cooking. Heat the vegetable oil in a large skillet over medium-high heat and add the sausages, browning them on all sides for 8-10 minutes until color develops. Remove the sausages and slice them into rounds about 0.5 inches thick.
2. In the same skillet, add the chopped onions and cook for 4-5 minutes until softened and golden. Add the minced garlic, ginger, and hot peppers, cooking for 1 minute until fragrant.
3. Add the diced tomatoes to the skillet and cook for 3-4 minutes, breaking them up slightly with a spoon as they cook. Add the salt, black pepper, and turmeric if using, stirring well. Add the sliced sausages back to the skillet.
4. Reduce heat to low and simmer covered for 15-20 minutes, stirring occasionally, until the tomato sauce has thickened and the sausages are heated through. The rougail should be a chunky tomato sauce with visible sausage pieces. Serve hot over white rice.