In a wok, put the Risoni with some oil on medium heat, when it turns Golden color add water and let it cook till water is fully absorbed and Risoni is almost fully cooked. Don't forget to keep fluffing it with a fork throughout.

In another wok, mix Butter with Onions, Green Pepper, Garlic and Fresh Tomato. When juices are out, add the Cinnamon, Thyme, Corriander, salt, and Tomato paste and mix well

Add the sausages to the mix and cook

Add the mix to Risoni in the first wok and mix together and put it all in a pyrex plate or Clay Tagine (Clay Tagines make the taste stand out more than pyrex)

Preheat oven to 180°

Put the Tagine in oven for 25 mintes

Enjoy!