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Boil the sausages in water for 5 minutes to remove excess fat. Drain, slice them into thick rounds, and set aside.
Heat oil in a large pan. Sauté the sliced onions until golden.
Add minced garlic and stir for 1 minute until fragrant.
Add the sliced sausages and sear them lightly.
Pour in the tomato pulp and add the bouquet garni. Stir well.
Season with salt, pepper, and chili if using. Simmer for 25–30 minutes on low heat until the sauce thickens.
Remove the bouquet garni before serving.
Serving and storage tips:
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