Rougail de saucisses

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Les saucisses fumés... dans la famille c'est un produit qu'on adore, et notre classique reste le "saucisses-lentilles", simple et efficace : en quelque sorte notre crédo.

Pour changer un peu cependant et découvrir d'autres saveurs, j'ai cuisiné un "Rougail de saucisse", plat typique de la réunion. Tous les gourmets ont adoré, il l'ont dit d'eux-même, personnellement j'ai trouvé cela bien parfumé sans être fort, et on sent bien les saucisses fumées, ce dont je n'étais pas sûr au vu des autres ingredients.

Bref, c'est quelque chose que je referai sans hésitation...

Pour la recette : aller à cette addresse. Car je ne veux pas recopier bêtement ce que vous trouverez ailleurs.
Les seuls changements que j'ai fait c'est au niveau des saucisses : j'ai pris 4 grosses saucisses fumés, car je n'ai pas trouvé de saucisses de Toulouse ou de diots. Ce fut un délice !

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English Version

Smoked sausages...in my family it's something we love. A classic at our house is the typical "sausages-lentils", simple and delicious.

To discover a bit more about what we can do with it, I cooked a "Rougail de saucisse", a dish from Réunion with tomatoes, oignons, and spices.

Everyone loved it, they said it themselves, personnally I found it well flavoured without being too spicy. And we still taste the smoked sausages, which I wasn't sure of at first because of all the other ingredients in the dish.

I will make it again.

For 4 persons :
Print Recipe

- 4 bigs smoked sausages

- 5 tomatoes

- 4 oignons

- 1 small can tomato paste (

- 1 tsp turmeric

- 1 small piece of ginger

- hot pepper powder (as you wish)

- salt/pepper

- 2 cups of water

- rice to serve

Cut the sausages in thick slices (about 1cm or 1.5cm), and cook them over strong heat to brown them, for about 10 minutes.

Slice the oignons thinly, then chop the tomatoes in cubes.

Once the sausages browned, reserve them and take off the fat that's left, then add the oignons to the pan and brown them as well almost until it's golden.

Add tomatoes, turmeric and a bit of pepper powder, then let it cook for about 15 minutes.
Then add tomato paste, a cup of water and stir well.

Let it simmer for a few minutes, then add sausages, a pinch of pepper powder, grated ginger, and a new cup of water. Let it cook until the water has evaporated.

Serve with basmati rice.

This dish can stay on heat for a while, so you can cover it with a lid, turn the heat on low and wait for your guests to sit at your dinner table (add water if necessary) !