Rougaille saucisse
Preparation Cooking Makes
10 minutes 20 minutes 4 portions
The rougaille saucisse is a traditional dish from Reunion Island. This recipe is the result of trial and error, along with cherished advice from our wonderful customers. We do not pretend to have an authentic recipe, but this adaptation is a great way to try our products, as well as being a fast and simple week night dinner.
Ingredients
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6 Walter Fumée
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1/2 to 3/4 cup olive oil
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4 yellow onions, in half moon slices
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3 garlic cloves, finely chopped
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A 3cm piece of ginger, finely chopped
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2 twigs of fresh thyme
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500g of roma tomatoes, roughly chopped
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3 fresh chili peppers or 1 bird's eye chili, very finely chopped, or crushed in a mortar
Preparation
In a pot, bring water to a boil and add the sausages, without pricking them, as they are low in fat, in order to keep all of their flavour. Cook for 8 minutes, and take them out before cutting them in 5cm wide slices.
In another pan, caramelize the onions in a generous amount of olive oil, for about 10 minutes.
Then, add the sausages, and cook until you notice a slight colour on them. Add the garlic, thyme and ginger and sauté for only a minute, in order to get all the fragrances combined, but without burning the garlic.
Add the tomatoes and the peppers, and reduce for 15 minutes. Salt and pepper to taste and enjoy by itself, or over warm rice.
About the sausage
Here we use the Walter fumée, a pork sausage that is low in fat, coarsely ground and cold smoked, which is quite similar to the Reunionese way of smoking.