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Rougail Saucisse Madagascar
A popular and flavorful dish featuring pan-fried sausages simmered in a rich, spicy tomato and onion sauce. While originating from Reunion Island, it has been widely adopted and adapted in Madagascar, often served with rice.
🧂 Ingrediënten
- 500 g Pork sausages(good quality, preferably smoked)
- 2 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(canned chopped, or 4 fresh ripe tomatoes, chopped)
- 1 inch piece Ginger(grated)
- 2 fresh Thyme sprigs
- 1 leaf Bay leaf
- 2 tbsp Vegetable oil
- 1 small Chili pepper(finely chopped, or to taste)
- to taste Salt
- to taste Black pepper
- for serving Rice
👨🍳 Instructies
- 1
Prick the sausages all over with a fork. In a large skillet or pot, heat the vegetable oil over medium-high heat. Brown the sausages on all sides until nicely colored. Remove the sausages from the pan and set aside.
- 2
In the same pan, reduce the heat to medium. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic, grated ginger, and chopped chili pepper. Cook for another 2 minutes until fragrant.
- 4
Stir in the chopped tomatoes, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the sauce to break down and thicken.
- 5
Return the browned sausages to the pan with the tomato sauce. Stir to coat. Cover and simmer for another 15-20 minutes, or until the sausages are cooked through and the sauce has a rich consistency.
- 6
Remove the thyme sprigs and bay leaf. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of water.
- 7
Serve the Rougail Saucisse hot with steamed rice.
💡 Pro Tips
- ✓Use good quality pork sausages for the best flavor.
- ✓Adjust the amount of chili to your preference.
- ✓For a smoother sauce, you can blend some of the cooked tomatoes and onions before returning the sausages.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a splash of white wine or rum to the sauce for extra depth.
- Include other vegetables like bell peppers or green beans in the sauce.
- Serve with a side of 'rougail mangue' (mango pickle) for a traditional accompaniment.