Sausages rougail

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This recipe has been on my blog for a LONG TIME but I never actually translated it (I’m french if you’re wondering), so there we go.

My husband is from Reunion Island so I kinda HAD to jump into that wagon because he just loves this food and I knew nothing about that. I don’t regret a thing, this is the bomb.
So this is a very traditional recipe from there : sausage, chili, tomatoes and spices!

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You eat it with basmati rice and grains (red, black, white beans cooked with spices, I’ll talk about that in another post!)

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This recipe has been approved by my husband so I would say it is VERY GOOD.

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Sausages rougail (serves 4) :

  • 6 to 8 smoked sausages (600g)
  • 5 tomatoes (400g)
  • 6 garlic cloves
  • 15g ginger
  • 3 small onions
  • 2 tbsp oil
  • Chili (optional)

Put your sausages in a pan with water to cover it and boil it. Rinse and do it all again to get the extra fat away. Drain it, poke it with a fork when cool cut it in 2cm slices.

Crush the garlic, ginger, chili and a little salt together to get a paste. Peel and slice the onions. Dice the tomatoes. Put aside in separate containers.

Put a pan with a little bit of oil on medium high and fry the sausages. Add the onions when the sausages are well browned. Add the crushed ingredients. Fry for 2 minutes. Add tomatoes, put a lid on and let it cook for 10 minutes.

Put 2 cups of water and cook without lid for another 20 minutes.

It’s ready when the sauce thickens up and there is not a lot of it in the pan!

 

  

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