Steps
- Boil 2 fresh pork sausages and 2 smoked pork sausages in water for 10 minutes. Drain and slice.
- Pound 4 bird's eye chilies and 15g of peeled fresh ginger with salt.
- Heat a little vegetable oil in a pot over medium-high heat. Brown the sausage pieces.
- Add 2 sliced onions and the chili paste. Cook, stirring, until the onions start to brown.
- Stir in 4 chopped tomatoes and season with pepper. Cover and simmer over low heat for 20 minutes, until thick and red and the sausages reach 160°F / 71°C.