Sausage rougail
- 4 pers
- 20 min preparation time
- 20 min cooking time
Ingredients
- 4 Montbéliard-style sausages
- 1 tablespoon Creole seasoning mix Sainte Lucie
- 4 onions
- 4 tomatoes
- Olive oil
- Bird's Eye Chili Pepper Sainte Lucie
Gourmet tip
Serve with Thai rice.
Preparation
- Prick the sausages, then cook them for 10 minutes in a pot of boiling water. Use the same pot for the rest of the recipe to preserve all the flavors.
- Empty the pot, then set the sausages aside. Pour a drizzle of olive oil into the pot and heat over medium heat.
- Slice the onions and mince the garlic. Sauté them in hot oil without letting them brown too much.
- Cut the sausages into pieces about 1.5 cm long. Add the pieces to the pot and brown them with the onions. After 5 minutes, stir in the diced tomatoes and the Creole Seasoning Mix Sainte Lucie.
- Combine all the ingredients, then let them simmer over low heat. Remove the lid from time to time to allow the excess water to evaporate.
