Réunion Rougail Saucisse

Name: Réunion Rougail Saucisse
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 smoked pork sausage links; 8 water, for blanching; 2 neutral cooking oil; 2 yellow onions, thinly sliced; 5 ripe tomatoes, finely diced; 3 garlic, finely minced; 1 fresh ginger, finely grated; 3 fresh thyme; 1/2 ground turmeric; 2 small red chiles, slit lengthwise; 1/2 fine salt, or to taste; 1/4 ground black pepper; 6 cooked white rice, for serving; 3 cooked lentils or red beans, for serving, optional

Home
My AfroRecipes
Recipes
Eastern Africa
Réunion
Réunion Rougail Saucisse

AuthorDanCategoryMain Course, Pork, RéunionDifficultyBeginner

Classic sausage stew with browned smoked sausage.

Réunion rougail saucisse with smoked sausage in a rich tomato sauce

Yields6 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Creole smoked pork sausage is traditional. A firm smoked sausage such as kielbasa is a useful substitute. Cook the tomatoes without added water so the finished sauce becomes thick and dark red. Serve with white rice and lentils or beans.

Ingredients

2 smoked pork sausage links

8 water, for blanching

2 neutral cooking oil

2 yellow onions, thinly sliced

5 ripe tomatoes, finely diced

3 garlic, finely minced

1 fresh ginger, finely grated

3 fresh thyme

½ ground turmeric

2 small red chiles, slit lengthwise

½ fine salt, or to taste

¼ ground black pepper

6 cooked white rice, for serving

3 cooked lentils or red beans, for serving, optional

Directions

Prick the sausages in several places and place them in a saucepan with the water. Bring to a gentle boil and simmer for 10 minutes to remove excess fat and salt.

Drain the sausages and let them cool just enough to handle. Cut them into 1-inch pieces, keeping the slices thick so they remain juicy.

Heat the oil in a wide heavy pan over medium-high heat. Add the sausage pieces and brown for 5 to 7 minutes, turning until the cut sides are caramelized. Transfer them to a plate.

Reduce the heat to medium. Add the onions to the same pan and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.

Add the garlic, ginger, thyme, turmeric, and slit chiles. Stir for 45 seconds, just until aromatic, without letting the garlic scorch.

Add the diced tomatoes, salt, and black pepper. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes collapse and form a thick, dark red sauce.

Return the browned sausage and its juices to the pan. Reduce the heat to low and simmer uncovered for 10 minutes, turning the pieces so the sauce coats them evenly. Do not add water.

Taste and adjust the salt or chile. Remove the thyme stems, rest for 5 minutes, and serve hot with white rice and lentils or beans.