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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