Recipe / Rougail Sausage

SERVING 6 PEOPLE
TIME OF PREPARATION 45min
TIME OF COOKING/ 90min

This traditional dish comes from The Reunion Island, a French island on the east coast of Africa.

It can be served with rice and garnished with parsley.

INGREDIENTS

  • 2 T of UNSALTED BUTTER
  • 1 kilo of UNCOOKED SAUSAGE
  • 2 YELLOW MEDIUM SIZE ONIONS
  • 1 SHALLOT
  • 1 T FRESH GINGER PUREE
  • 2 T TOMATO PASTE
  • 1 Can PEELED CANNED TOMATOES
  • 1 pinch of BLACK PEPPER
  • 1 t of KOSHER SALT
  • 1 t SMOKED PAPRIKA
  • 1 t HOT HUNGARIAN PAPRIKA
  • 1 t of DRIED THYME
  • ½ CUP RED WINE

Instructions :

  1. Cut the sausages into 2 cm pieces
  2. Peel and dice the onions
  3. Cut the tomatoes in pieces
  4. Heat the oil and butter in a large Dutch oven or heavy based pot. Sauté the sausages over high heat for about 3 minutes, until browned. Transfer with a slotted spoon to a dish and set aside.
  5. In the remaining fat, sauté the diced onions on medium heat until softened and browned (about 10 minutes)
  6. Add the tomato paste and peeled tomatoes
  7. Add the ginger
  8. Season with black pepper, salt, paprika, and thyme
  9. Return the sausages back into the pot. Toss well and cook on low to medium heat for an hour. Taste for seasoning and adjust after 30 min of cooking.

T = tablespoon
t = teaspoon

Wine Pairing: 2019 Neil Ellis Wildflower Rosé and 2022 Nett Gewürztraminer