School days are the best days!
Do you not agree that there would be no days compared to school days? Well I am not talking about those boring Maths classes or those endless hours until the bell rings to go home. I am talking about the tiffin box or call it the lunch bento box. Yes man! I would go to school only because of those amazing things I would find in my bread sometimes. They make the days even better and so much fun. Imagine going to school and opening your tiffin box and voila – ” rougaille saucisse dans di pain! ” Isn’t this the best sight on a boring class day?
Mauritian Sausage Rougaille – Rougaille Saucisse is literally the kids most preferred to bring at school. I can still hear myself when my Mother would ask , ”what is it you want in bread today for school?” And yes Saucisse, Saucisse , Saucisse – that would be me saying out loud. Rougaille Saucisse is also such a comforting food staple here on the Island. It has the beauty of the Creole influence to it, the pure exotic flavours of the Island produce and also the touch of Mauritian warmth. Rougaille – ”tomato stew” is such a favourite here for many , name it and we make it into a Rougaille for you!
Rougaille Saucisse is best served on white basmati fluffy rice and a heart warming coconut lentil soup. To make it even more wholesome then some leafy green or salad can be accompanied. I love it in a crusty french baguette and some vegetable pickles ”achard legumes” to make my day. Still you can eat it with flatbread or even as a pub grub on a Friday night around some drinks. You can also use any variety of sausage meat you prefer and the best apparently is Chorizo Rougaille. However to keep in it the true Mauritian context, I will be using our regular chicken sausage in a classic Creole sauce.
Mauritian Sausage Rougaille – Rougaille Saucisse
Preparation time: 25 mins
Cooking time: 30 mins
- 500g Farmstead Honey Chicken Sausages
- 400g of Regal tomato puree (spicy or original one)
- 200g ripe tomatoes
- 1 large white onion finely sliced
- 1 tbsp ginger/garlic paste
- 2-3 peppercones
- 1 tsp coriander seeds
- 3 green birds eye chillies
- curry laves
- coriander / parsley / spring onions / chives ( any of these )
- vegetable oil
- Defrost your sausages naturally 1 hour prior to cooking.
- In a non stick pan, at medium heat , at vegetable oil followed by onions, thyme , ginger/garlic paste , peppercones , chillies , coriander seeds and curry leaves to sweat for 5 mins roughly.
- When slightly fried and brown , pour in the Regal tomato puree as well as diced tomatoes.
- Add salt and stir until a paste is obtained. Cover and leave to simmer for 10 mins.
- In the meantime in another pan, drizzle some oil and slightly grill the sausages for 5 mins.
- Chop into 2 cms and reserve while the tomato stew is simmering.
- Pour all the chopped sausages into the tomato mixture and cook for another 5 mins adding water if the stew has reduced too much.
- Sprinkle over finely chopped coriander / parsley / spring onions or chives before serving.
- Best served on top of white fluffy rice.
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