Rougail saucisses réunionnais

Name: Rougail saucisses réunionnais
Total time: 75 min
Yield: Serves 4
Cuisine: Réunion
Ingredients: 8 Toulouse sausages (or smoked sausages); 6 ripe tomatoes; 2 onions; 4 garlic cloves; 1 piece fresh ginger (3 cm / 1¼ in); 1 bird's eye chili (to taste); 1 tsp turmeric; 1 tsp fresh thyme; 50 ml (3½ tbsp) oil, salt, pepper, parsley

Réunion sausage and tomato stew

⏱ 75 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8Toulouse sausagesor smoked sausages
6ripe tomatoes
2onions
4 clovesgarlic
1piece of fresh ginger3 cm / 1¼ in
1bird's eye chilito taste
1 tspturmeric
1 tspfresh thyme
50 ml (3½ tbsp)oilsalt, pepper, parsley

8 Toulouse sausages or smoked sausages
6 ripe tomatoes
2 onions
4 cloves garlic
1 piece of fresh ginger 3 cm / 1¼ in
1 bird's eye chili to taste
1 tsp turmeric
1 tsp fresh thyme
50 ml (3½ tbsp) oil salt, pepper, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Sauté pan with lid

Microplane grater for ginger

Kitchen tongs

Chef’s knife

03 — Method

Prick the sausages and blanch in boiling water for 5 minutes to remove some fat.
Drain and cut into 3 cm (1¼ in) pieces.
Brown the sausages in a sauté pan with a little oil and set aside.
In the same pan, sweat the onions, garlic and grated ginger.
Add the turmeric and stir for 30 seconds.
Chop the tomatoes and add them with the crushed chili and thyme.
Return the sausages and add water to come halfway up.
Season and simmer gently, uncovered, for 30 minutes.
Serve with white rice, red beans and tomato rougail.