Rougail Sausages

Rougail

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Rougail

Rougail stands for two culinary experiences: a hot condiment and a dish. The latter is a tomato-curry with smoked sausages.

Rougail Sausages

This dish is one of the most well-known specialties from the cultural melting pot La Réunion. Sprinkle makrut lime leaves over the plated meal and note the intensive fresh smell of the powder. But use only to taste, as it has a slightly bitter note.

Makrut limes

Makrut limes

La Réunion

Less than 1 million people live on La Réunion, a small island between Madagascar and Mauritius in the Indian Ocean. Many of them are Asian immigrants. La Réunion is not a country but a region of France, and as such part of the European Union.


A must on a visit is a hike to one of world most active volcanoes, Piton de la Fournaise – if not closed due to eruption. Just recently, an eruption interfered with the celebrations on the French National Day on July 14.

Rougail

Rougail Sausages

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Instructions

      – In a POT, bring water to boil and cook pierced sausages for 5 minutes.
      – Remove the sausages and set aside. Discard the water.
      – In the same POT, heat 2 tbsp oil. Fry onion over med. heat until translucent.
      – Cut sausages in 1/2 inch slices.
      – Add garlic and sausages to the POT. Stir-fry 3 minutes over medium heat.
      – Add tomatoes, thyme, turmeric, bay leaves, salt & pepper to taste. Mix well.
      – Cover. Cook 20 minutes over low heat.



Serve with lettuce and sprinkle makrut lime powder to taste over Rougail and salad.

Enjoy!

 
 

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