Montbéliard sausage, rougail-style

Ingredients

• 4 Montbéliard sausages
• 1 onion, finely chopped
• 1 clove of garlic
• 1 teaspoon of Massale spice blend
• 1 can of diced tomatoes
• ½ lime
• 1 bird's eye chili (optional)

Preparation

Step 1: Place the 4 Montbéliard sausages in a pot of cold water. Bring to a boil and cook for 10 minutes.

Step 2: Remove the sausages.

Step 3: Slice the sausages into rounds.

Step 4: In a skillet with a little olive oil, sear the slices of Montbéliard sausage.

Step 5: In the same skillet, sauté the onion and minced garlic. Add the spices and the slices of Montbéliard sausage. Stir.

Step 6: Add the can of tomatoes and the juice of ½ a lime. Add the bird's eye chili (optional). Let simmer for 20 minutes.

Step 7: Plate and serve with rösti or rice.

Ready to eat!