Discover the Rougail de saucisses (local sausage stew) with Pauline

During this busy back to school month, Pauline has decided to let us discover one of her specialities : the rougail de saucisses !

Pauline vous propose de découvrir le rougail de saucisses

Here is a list of ingredients to prepare this dish for 6 persons :

  • 1 kg of Basmati rice
  • 3 large sausages from Toulouse
  • 3 large smoked sausages (Morteau or Montbéliard)
  • 1 large tin of red beans (or 3 small tins)
  • 6 large spoons of oil
  • 4 large onions
  • 5 cloves of garlic
  • Fresh ginger: 2 stripes of 1 cm each
  • 6 medium tomatoes
  • 200 ml of tomato coulis
  • 2 sprigs of fresh thyme
  • 3 fresh leaves of laurel
  • Curcuma (or saffron powder)
  • 1 strong spice
  • Coarse salt
  • 2 cloves
  • 5 peppercorns
  • Nutmeg
  • Parsley

Preparation of du rougail saucisses

  • Boil the sausages with 1 twig of thyme and 2 leaves of laurel during 10 mn. Half way through boiling, prick them to get rid of the fat.
  • Keep the sausages and juice on one side.
  • Mix 3 cloves of garlic, ginger, spuce, 2 cloves, 3 peppercorns with a small spoon of coarse salt (ideally from Guerande)
  • Cut the sausages in bits of 1.5 cm long approximately.
  • Add 4 spoons of oil in a stewing pan.
  • When the oil is hot, add 3 onions sliced. Turn down the heat and mix. The onions need to be of a clear colour, not too cooked !
  • Add the mixed ingredients and stir them together.
  • Add 2 pinches of curcuma (or saffron powder).
  • Add 6 finely chopped tomatoes. Stir during a good 5 mn.
  • Add the sausages.
  • Add fresh thyme and 2 laurel leaves.
  • Turn up the heat and simmer for 5 mn before adding the juice from the sausages.
  • Taste and use salt and pepper as you wish.
  • Let the whole dish simmer for 15 mn. It must be quite a smooth texture. If you prefer to have more juice, add a glass of water and tomato juice. If on the contrary it is too liquid, simply add maïzena. Then use full heat for 2 mn.
  • Keep the preparation until service.

Rice preparation

  • Cook the Basmati rice.

Red beans preparation (as side dish)

  • Heat in a pan 2 spoons of oil. Add a finely chopped onion.
  • Squash or mix 2 cloves of garlic, a strip of ginger, 2 peppercorns, 1 pinch of nutmeg. Add this mixture to the onions.
  • Add the red beans.
  • Add one twig of thyme,1 laurel leaf and 1 small spool of curcuma.
  • Let it simmer for 15 mn in medium heat.

La recette du rougail de saucisses de Pauline

Plates dressing

  • Place the rice on a large.
  • Add on its side the rougail saucisses and the red beans.
  • Sprinkle parsley on top.

Bon appetite from Pauline 😉

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