Authentic sausage rougail from the island of La Reunion
An iconic Creole dish, generous and fragrant, where sausages are slowly simmered in a spicy tomato sauce, raised just right.
Ingredients :
1 kg sausages (creole, smoked or Toulouse sausages)
3 c. with oil soup
2 large onions, finely chopped
2 cloves of garlic, minced
Some fresh grated ginger or powdered (depending on the taste)
5 ripe tomatoes, finely chopped
1 branch of thyme
2 pinches of turmeric (or saffron powder)
1 whole strong pepper or Cayenne pepper (depending on tolerance)
Preparation:
Heat the oil in a saucepan over medium heat. Add the onions and simmer them until they become melty and slightly golden.
Cut the sausages into pieces, incorporate them into the onions and let them slowly color.
Add garlic, ginger and chopped tomatoes. Mix carefully to coat the sausages well.
Add thyme, turmeric and black pepper. Pour a small glass of water, cover and let simmer over low heat for about 30 minutes, stirring occasionally.
At the end of cooking, discover and let the sauce reduce for a few minutes until it is very thick, red and shiny. The coarse is ready when the oil begins to rise slightly to the surface.
Serve warm with white rice and a grain (lentils or dry beans). Remember to remove the whole pepper before serving.
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