Le bon Rougail saucisses de la Reunion, un plat qui réchauffe ! Recette en description

Ingredients

• 500 g Pork Sausages (Reunion style) (cut into 2‑inch pieces after first boil)
• 1 liter Water (for initial boiling and second simmer)
• 1 large Onion (peeled and thinly sliced)
• 3 medium Tomatoes (roughly chopped)
• 1 Gros Piment (large red chili) (seeded and cut into chunks; mild heat)
• to taste Salt
• to taste Black Pepper

Instructions

1. First boil the sausages

   Place the whole pork sausages in a large pot, cover with water and bring to a gentle boil. Cook for about 8‑10 minutes until they begin to firm up.

   Time: PT10M

   Temperature: Medium heat

2. Drain and set aside

   Remove the sausages with a slotted spoon, discard the cooking water, and let them cool slightly.

   Time: PT2M

3. Second simmer for color

   Return the sausages to the same pot, add fresh water just enough to cover them, and simmer on low heat until the sausages turn a deep golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

4. Prepare vegetables

   While the sausages are simmering, slice the onion thinly, chop the tomatoes roughly, and cut the gros piment into bite‑size pieces.

   Time: PT5M

5. Sauté onion in sausage fat

   Transfer the sausages to a plate and set aside. In the same skillet (or the pot if large enough), use the rendered sausage fat to sauté the onion over medium heat until translucent and lightly caramelized, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Add chili and tomatoes

   Stir in the chopped gros piment and tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Combine sausages and simmer

   Return the cut sausage pieces to the pan, season with salt and pepper, cover, and let the mixture simmer on low heat for another 8‑10 minutes so flavors meld.

   Time: PT10M

   Temperature: Low heat

8. Finish and serve

   Taste and adjust seasoning if needed. Serve the rougail saucisse hot alongside steamed rice and sautéed green vegetables such as chayote or bok choy.

   Time: PT4M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g