Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.
51 K 5/5 (2 reviews)
1 hour 30 min.
Easy
6 people
10 IngredientsLast modified on: April 18th 2021
For 6 people, you will need:
- 1
1 ¾ cup sausage - 2
2 tablespoons oil - 3
1 garlic clove - 4
1 onion - 5
3 ½ cups peeled and chopped tomatoes - 6
1 tablespoon turmeric - 7
1 red chilli (optional) - 8
1 beef stock cube - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 1 hour 15 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Prick 1 ¾ cup sausage all over with a fork.
Stage 2 - 10 min.
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.
Leave to cook gently and turn halfway through cooking.
Stage 3 - 3 min.
Stage 5 - 2 min.
When the sausages are nicely browned all over, remove from the pan and transfer to a plate.
Stage 6 - 4 min.
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.
Salt, pepper and cook while stirring for 4 or 5 minutes, allowing them to colour slightly.
Stage 7 - 2 min.
Add 3 ½ cups peeled and chopped tomatoes, 1 tablespoon turmeric, 1 red chilli and 1 beef stock cube. Mix well.
Stage 8 - 4 min.
Cut the sausages into chunks...
Stage 9 - 1 hour
...and add to the pan.
Mix again, then turn down the heat to minimum and cover.
Leave to simmer gently for 1 hour.
Mix again, then turn down the heat to minimum and cover.
Leave to simmer gently for 1 hour.
Stage 10
Take the lid off 1/4 of an hour before the end and leave to finish cooking uncovered.
Check the seasoning.
Check the seasoning.
Stage 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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 60 RDI=5 % | 180 RDI=30 % | 2,080 RDI=100 % | 8,700 RDI: 100 % |
| Per 100 g | 4 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 150 RDI=7 % | 630 RDI: 7 % |
| Per person | 10 RDI=4 % | 9 RDI=1 % | 30 RDI=4 % | 350 RDI=20 % | 1,450 RDI: 20 % |
How much will it cost?
- For 6 people : 8.50 €
- Per person : 1.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peeled and chopped tomatoes
Like these other recipes: Tagliatelle with rillons and tomatoes, Chicken "cantina", Polpete, Green beans with tomato and cheddar cheese, Sunday night pasta, ... See them all 15
Sausage
Like these other recipes: Colcannon, Polish-style beetroot salad, Stuffed mushrooms au gratin, Sausages with baked beans, French style, Roscoff salad, ... See them all 8
Oil
Like these other recipes: Melting Epoisses on toast , Montagnon rice, Two-stage beef chuck , Gratin du Nord, Pan-fried potatoes, ... See them all 96
Onion
Like these other recipes: Fillet of pollack cooked in two stages, Vegetable tian, Rillettes stuffed mushrooms, Pea risotto "Mantecare", Zucchini and potato scarpaccia, ... See them all 147
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