Creole Sausage Stew (Rougail de Saucisses)
Ingredients
600 g Pork sausages (smoked)
2 Onion (yellow)
1 Bell peppers (yellow)
1 Bell peppers (red)
5 Tomatoes or 400g tin of chopped tomatoes
5 Garlic clove- 1 Chilli adjust to taste
2 tsp Ginger (fresh) or powder- 2 tsp Turmeric
2 tsp Thyme
Black pepper
Olive oil
Parsley
Instructions
- Slice the sausages into rounds and brown them in a pot for a few mins. Leave them on the side.
- Finely slice the onions and slice the bell peppers. Chop the tomatoes, mince the garlic, finely chop the chillies and grate the ginger.
- Heat the oil in a large sauté pan. Add the onions and bell peppers. Cook for around 5 minutes until softened.
- Add the tomatoes, garlic, chillies, ginger, thyme, turmeric and pepper.
- Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. You can add a little bit of water if it becomes too dry. The sauce should be rich and thick.
Notes
Not pretending this is the traditional Creole recipe – some say this would be called a Cari rather than a Rougail. In any case, it’s very easy to make and full of flavour. This is usually served with rice but I also like it on it’s own personally.
Throw in your flavor