Rougail Saucisse

Ingredients

4 servings

• 6 smoked sausages (such as Savoie diots) or 4 large Montbéliard-style smoked sausages
• 4 tomatoes (canned out of season)
• 4 onions
• 6 garlic cloves
• thyme
• bay leaf
• pepper
• salt
• 1 teaspoon turmeric (saffron)
• 1 bird's eye chili (optional)
• olive oil

Steps

1. 1

   Prick the sausages and boil them in water for 10 minutes, using the same pot you will use to prepare the dish to retain the flavors.

2. 2

   Drain the pot. Set the sausages aside. Heat olive oil in the same pot.

3. 3

   Sauté the sliced onions and crushed garlic without letting them brown too much.

4. 4

   Cut the sausages into 1.5 cm pieces and sauté them with the onions. After 5 minutes, add the chopped tomatoes and the aromatics (the chili cut into pieces).

5. 5

   Mix everything together and let it simmer over low heat, removing the lid from time to time to evaporate excess water.

6. 6

   Serve with Thai rice.