Rougail Saucisse
One bite, and the island speaks.
Recipe from Marmiton
About 40 minutes – 4 servings
Ingredients:
- 4 tomatos, diced
- 4 onions, finely chopped
- Thyme
- Pepper
- Salt
- 1 bird’s eye chili pepper
- Olive oil
- 6 porc sausages
- 6 garlic cloves
- Laurel
- 1 coffee spoon turmeric
How To Make Rougail Saucisse
- Prick the sausages and place them in boiling water for 10 minutes in the same pot you will use to prepare the dish, to retain the flavours.
- Drain the pot. Set the sausages aside. Heat olive oil in the same pot.
- Sauté the chopped onions and crushed garlic until softened but not browned.
- Cut the sausages into 1.5 cm pieces and then stir them with the onions. After 5 minutes, add the chopped tomatoes and the herbs (chopped chili pepper).
- Stir everything together and simmer over low heat, removing the lid occasionally to allow excess liquid to evaporate.
- Serve with rice