Wash the watercress thoroughly and pluck or cut the leaves from the stems.

Peel the onion and cut it into strips. Peel the garlic and ginger and finely chop both.

Wash the tomatoes and roughly chop them.

Take the salsiccia sausage out of the packaging, put it in a pot, and cover it with water. Bring the water to a boil and let the sausage simmer for about 10 minutes.

Pierce the salsiccia with a fork so the fat can render. Continue cooking the sausage until the liquid is almost completely reduced.

Briefly fry the salsiccia in the rendered fat until it's nicely browned.

Add the sliced onion and half of the chopped garlic to the salsiccia in the pot and sauté them briefly until they are slightly translucent.

Add half of the chopped ginger and fry it briefly.

Add the halved tomatoes, cover the pot, and let everything simmer until the tomatoes are soft.

Add the chopped watercress to the salsiccia, cover the pot again, and let the watercress cook until it has significantly wilted (reduced).

Add the remaining ginger and garlic. Season everything with salt and curry powder. It's fine if some liquid from the watercress remains in the pot.

Serve the dish warm, ideally with cooked rice.

Enjoy your meal