Rougail sausage Ingredients: Veggie version - 4- tomatoes (canned out of season) - 4- onions, thyme, pepper, salt - 1- bird's eye pepper (optional) olive oil - 6- smoked sausages (Savoie diots type) or 4 large Montbéliard type smoked sausages - 6 cloves of - bay garlic - 1 teaspoon of turmeric (saffron).
Utensils： 1 Garlic press garlic press- 1 Lid 1 casserole dish- 1 knife knives- 1 cutting board cutting boards- 1 pitter 1 dish-
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Prick the sausages and put them in boiling water for 10 minutes, in the sameThe pot that you will use to prepare the dish to preserve the flavors.
Phase 2
Empty the pot. Reserve the sausages. Heat some olive oil there.
Phase 3
Brown the sliced onions and crushed garlic without them being too coloured.
Phase 4
Cut the sausages into 1.5 cm pieces then brown them with the onions. After 5 minutes, add the tomatoes cut into small pieces and the aromatics (the pepper in pieces).
Phase 5
Mix everything then simmer over low heat, removing the lid from time to time to eliminate excess water.
Phase 6
Serve with Thai rice
Utensils： 1 Garlic press garlic press- 1 Lid 1 casserole dish- 1 knife knives- 1 cutting board cutting boards- 1 pitter 1 dish-
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Prick the sausages and put them in boiling water for 10 minutes, in the sameThe pot that you will use to prepare the dish to preserve the flavors.
Phase 2
Empty the pot. Reserve the sausages. Heat some olive oil there.
Phase 3
Brown the sliced onions and crushed garlic without them being too coloured.
Phase 4
Cut the sausages into 1.5 cm pieces then brown them with the onions. After 5 minutes, add the tomatoes cut into small pieces and the aromatics (the pepper in pieces).
Phase 5
Mix everything then simmer over low heat, removing the lid from time to time to eliminate excess water.
Phase 6
Serve with Thai rice