Sausage rougail from Christian Bégin
Prep Time
Cooking Mode
6 lamb Toulouse or other raw sausages
2 onions, coarsely chopped
45 mL (3 tbsp.) tbsp. olive oil
2 cloves of garlic, chopped
1 piece of ginger about 2 cm/1 in., finely chopped
6 tomatoes, diced
1 can of diced tomatoes no salt
2 turmeric
1 cayenne pepper
1 smoked paprika
1 sprig thyme
125 chicken broth
white rice, as a side
6 lamb Toulouse or other raw sausages
2 onions, coarsely chopped
45 mL (3 tbsp.) tbsp. olive oil
2 cloves of garlic, chopped
1 piece of ginger about 2 cm/1 in., finely chopped
6 tomatoes, diced
1 can of diced tomatoes no salt
2 turmeric
1 cayenne pepper
1 smoked paprika
1 sprig thyme
125 chicken broth
white rice, as a side
Directions
1Place sausages in a pot of boiling water and cook 2 to 3 minutes. Drain and cut sausages into 2.5-cm (1-in.) pieces.
2Heat oil in a large, heavy-bottomed skillet over medium-high heat and sauté onions until translucent, about 5 minutes.
3Add the pieces of sausage and fry until browned, about 5 minutes.
4Add the garlic, ginger, diced tomatoes, spices, and thyme, and moisten with chicken broth.
5Reduce heat to medium. Cover and simmer for 30 to 45 minutes (remove lid for final 15 minutes) or until mixture is a lovely red colour and nice consistency. Be sure to keep your eye on the mixture and add a bit of chicken broth if needed.
6Serve with the rice of your choice
7Sausage rougail is a dish from Réunion Island, made with pieces of Creole sausage and rougail (diced tomatoes, crushed ginger, thinly sliced onions, and peppers).
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