Reunion Island's Creole sausage stew - the sausages are boiled first to purge excess fat and salt, then browned and simmered in a garlic-ginger-tomato base until the sauce turns rich and glossy.
1.Prick the sausages all over with the tip of a knife, then boil them in water for about 15-20 minutes to purge excess fat and salt - this step is what keeps the finished stew from tasting greasy.
2.Drain the sausages, let cool slightly, and slice into thick rounds.
3.Heat the oil in a large pot and brown the sausage pieces on all sides, then remove and set aside.
4.In the same pot, cook the onion, garlic, and ginger until soft and fragrant, letting the onion turn sweet and deeply golden rather than just translucent.
5.Add the tomatoes, crushed chilies, and thyme, and cook down until the sauce thickens and turns a rich red.
6.Return the sausages to the pot, season with salt, and simmer uncovered for 20 minutes so the sauce reduces further and clings to the sausage.
7.Serve hot with steamed white rice and lentils or beans on the side.