Rougail sausages

Rougail sausages is a typical culinary specialty of the Mascarene Islands.

In Reunion Island it is prepared with generally smoked pork sausages, while in Mauritius it is used more with chicken sausages. We can just as well say rougaille sausage as rougail sausage, but the dish is more pronounced for men in Reunion Island.

Traditionally, the dish is served with rice mixed with red beans, but you can also enjoy it with pasta or steamed potatoes or even braised sweet potatoes.

Here is the original recipe:

Ingredients for 4/6 people:

• 1 kg of smoked sausages from Montbéliard.

• 2 large onions, thinly sliced.

• 2 cloves garlic.

• 5 fresh tomatoes.

• 1 teaspoon of Sambavanilla powdered ginger.

• 1 branch of Thyme.

• 1 pinch of Sambavanilla pili pili pepper powder.

• 3 tablespoons of olive oil.

• 1 teaspoon of Sambavanilla powdered turmeric.

Preparation:

Prick the sausages and immerse them for 10 minutes in a saucepan of boiling water.

Cut the sausages into 2 cm long pieces and set aside.

Slice the onions and brown over high heat in a casserole dish with a little olive oil.

Add the sausages.

Add the lightly crushed garlic and ginger.

Cut the tomatoes into small cubes and add to the casserole dish.

Add the turmeric, chili, thyme and half a glass of water.

Cover everything and simmer for about 30 minutes.

Serve with the side of your choice.