Rougail Saucisses & Rice

📝 Ingredients

• 4 smoked sausages (about 125 g each)
• 2 brown onions (about 300 g)
• 4 very ripe tomatoes (about 150 g each)
• 4 garlic cloves + 20 g fresh ginger
• 1 fresh red chilli
• 1 tsp turmeric
• 4 sprigs fresh thyme
• 1 tsp sunflower oil
• 280 g long-grain rice
• Salt, black pepper

🍴 Utensils

• 2 saucepans
• Sauté pan or casserole dish
• Cutting board and knife
• Colander
• Wooden spoon

📖 Steps

1. Prick the sausages with a fork, put them in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 min over a medium heat: this blanching removes excess salt and some of the fat. Drain and leave to cool for 5 min.
2. Meanwhile, thinly slice the onions. Remove the stalk ends from the tomatoes and cut them into small dice of about 1 cm, keeping their juice: the smaller the dice, the softer and thicker the sauce will be.
3. Very finely chop the garlic, peeled ginger and chilli, then crush them with a pinch of salt using the flat of the knife (or in a mortar) to make a paste. For a milder rougail, remove the chilli seeds. Wash your hands straight afterwards.
4. Cut the sausages into 1 cm slices. Heat the oil in a sauté pan or casserole over a medium-high heat and brown the slices for 5 to 6 min, turning them, until well coloured on both sides.
5. Add the onions and fry for 5 min over a medium heat in the sausage fat, until translucent and lightly golden. Add the garlic-ginger-chilli paste, turmeric and thyme, then stir for 1 min without letting it burn.
6. Pour in the tomatoes and their juice, scraping the bottom to release the browned bits. Cover and simmer for 15 min over a low heat, then remove the lid and continue for 10 min over a medium-low heat, until the sauce is thick and barely runs.
7. While it simmers, rinse the rice and cook it for 11 to 12 min in a large pan of boiling salted water (or according to the packet), until tender. Drain and keep warm, covered.
8. Remove the thyme sprigs, taste the rougail and adjust the salt and pepper only at the end of cooking, as the sausages are already salty. Serve piping hot over the white rice.