Rougail Saucisse ( Sausage Rougail )

While I lived on Reunion Island ( La Reunion) I came across this local dish. It was usually prepared with French sausage which is generally a pork sausage. I've also had it with smoked beef sausage, which is the type of sausage I use in this recipe. The Reunionait version of this recipe seemed to always include piment, hot pepper, of which I did not add to this post because that's not the way I prepare it, but more often than not this dish in La Reunion has piment. I thoroughly enjoyed this dish. It became one of my favorites.

 

(4 - 6 persons)

Ingredients:

28 oz (800g) smoked sausage

4 large tomatoes (diced)

1 onion (minced)

4 cloves garlic (minced)

1 bell pepper (optional)

Seasonings: thyme, ginger, pepper, salt

First – cook onions and garlic in a little bit of oil

Second – spoon onions and garlic to the edges then add sausage in the middle

Third – after the sausage has been seared mix them together with onions and garlic

 Fourth – add tomatoes and seasonings

Fifth – cover and set the heat to low in order to simmer for 10 minutes or so

Sixth – uncover and simmer until the sauce thicken up some

Seventh – let cool for a bit before dishing up

Eighth – dish up, bless it and it’s ready to eat!

All done! Yum!