Procedure:
Make a fairly thick porridge, stirring with a wooden spoon over a low flame for about 40 minutes. Separately, sauté the onion with the spring onions in a trickle of oil in a pan. Add the crumbled sausages and raise the heat to cook the mixture through. Add the coarsely-chopped tomatoes and allow to reduce appreciably.
Place the cooked cornmeal on a pasty board (or else in a rectangular oven tray which is much more practical) and leave to cool. Cut into rectangles which are not too thin and deep fry them in oil. When they are very crisp and golden, liberally spread the mixture over them and serve hot.