Method:

1. Score your Russian sausage, in a frying pan, heat up 1 tablespoon of olive oil and fry until golden on all sides, about 5 minutes.
2. Heat the remaining olive oil in a saucepan on medium heat and add the sliced onion and sauté for 5-7 minutes until soft and translucent.
3. Add in the garlic and ginger. Cook for 1 minute until fragrant.
4. Stir in the tomato paste, smoked paprika and lemon juice. Cook for 2 minutes until the oil starts to separate from the paste.
5. Add the diced tomatoes to the pan with a pinch of salt and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the tomatoes have completely broken down and the sauce has thickened slightly. Add ¼ cup of water if the sauce starts to stick to the pan.
6. Slice the rolls lengthwise and lightly toast the inside of the brioche rolls under a grill or in a dry pan for 1-2 minutes.
7. To assemble, place one fried Russian sausage inside each brioche roll, spoon a generous amount of the warm tomato sauce over the sausage.
8. Serve immediately with chips of choice.