From the story: It’s Time for a Reunion.
This is one of several recipes I bring you from the Reunion/Madagascar region. With an exotic blend of spices widely used in Reunion Island culture, the dish may be unusual for American palates.
Reunionese Sausage Rougail (Rougaille)
Servings 4
Ingredients
- 5 raw (uncooked) whole chicken sausages, plain or spicy or a combination
- 4 medium fresh tomatoes, cut into small pieces
- 1 cup tomato sauce can use more if you like dishes with thicker tomato sauce
- 1 medium to large onion, chopped
- 4 cloves garlic, pressed to taste
- 1⅓ teaspoons fresh ginger, cut into tiny pieces to taste
- 1 teaspoon turmeric
- 1 teaspoon paprika to taste
- 1½ teaspoons thyme
- 1 teaspoon salt to taste
- dash cayenne pepper optional
- 2 tablespoons olive oil
- ¼ cup cilantro (for garnish) optional
Instructions
Sausage.
- Boil sausage for 20 minutes. Remove from pot to plate. Cut into 1-inch pieces.
- Add olive oil to pot on stovetop on medium heat. Saute onions until they are translucent. Add sausage and brown on all sides. Add pressed garlic, chopped ginger, saute for 1 to 2 minutes.
- Add tomato sauce, tomatoes, turmeric, salt, thyme, paprika, and optional dash of cayenne pepper to taste.
- Cover and stew on high heat for one minute. Mix everything well. Replace cover and turn heat down to simmer over low heat until sauce is reduced. Watch over it. Final internal temperature of sausage should be 165°F.
- Before removing from stove, taste and adjust spices if desired. At this time I begin to add a little of this and a little of that until it tastes just right for my palate. That's the advantage of home cooking!
- Optional: Add chopped cilantro to garnish.
Notes
Leaving in the refrigerator until the next day enhances the flavors, as they marry overnight. Served over a bed of rice, this dish is richly filling comfort food.
