Squeeze the sausagemeat from the sausage casings and into a bowl. Discard the casings. Divide the sausagemeat equally between the tortillas, and spread the sausagemeat out into an even layer. Set aside.

Thinly slice the red cabbage and place into a bowl. Season with salt and the juice of 1 lime. Set aside.

Trim and slice the pineapple skin off, then dice into 1cm chunks. Add the pineapple to a dry frying pan on high heat, then cook until starting to char. Add the olive oil. Once hot, stir through the mustard seeds and let them shimmer for a couple of seconds. Drop in the curry leaves, remove from the heat and stir through the curry powder, transfer into a bowl and wash the frying pan. Once cooled down, season with salt, pepper and the juice of 1 lime.

Reuse the frying pan and place onto medium-high heat with a drizzle of olive oil. Once hot, add the tortillas in batches, sausagemeat-side down, and cook until golden-brown,3-5 mins. Flip and cook the tortillas for a couple of seconds until golden. Transfer to a plate and cover. Continue until all the tortillas are cooked.

Serve the tacos with cabbage slaw, soured cream and curried pineapple salsa.