Sausage rougail

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 400 g sausage
• 2 2 tablespoons oil
• 3 1 garlic clove
• 4 1 onion
• 5 800 g peeled and chopped tomatoes
• 6 1 tablespoon turmeric
• 7 1 red chilli (optional)
• 8 1 beef stock cube
• 9 Salt
• 10 Pepper
• Total weight: 1,390 grams

Times:

Preparation	Cooking	Start to finish
20 min.	1 hour 15 min.	1 hour 30 min.

Step by step recipe

1	Prick 400 g sausage all over with a fork.
2	Pour 2 tablespoons oil into a large pan on medium heat. When good and hot, add the sausages and cover. Leave to cook gently and turn halfway through cooking.
3	Meanwhile, peel 1 garlic clove and chop. Set aside.
4	Prepare 1 onion and chop finely.
5	When the sausages are nicely browned all over, remove from the pan and transfer to a plate.
6	Put the chopped onion and garlic into the pan with the fat from the sausages. Salt, pepper and cook while stirring for 4 or 5 minutes, allowing them to colour slightly.
7	Add 800 g peeled and chopped tomatoes, 1 tablespoon turmeric, 1 red chilli and 1 beef stock cube. Mix well.
8	Cut the sausages into chunks...
9	...and add to the pan. Mix again, then turn down the heat to minimum and cover. Leave to simmer gently for 1 hour.
10	Take the lid off 1/4 of an hour before the end and leave to finish cooking uncovered. Check the seasoning.
11	Best served on a bed of plain white rice.

Remarks

For the chilli pepper, if possible use a bird's eye chilli, split in half.

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