Rougail saucisses or One Pot Sausage Dish

Rougails are a speciality of Mauritius.

The island is known for its cuisine with lots of different spices. But that does not mean chilies. Heat from chilies is not found in the dishes.

When you go to the island of La Reunion, they love a good hot chili flavour.

I never heard of Rougails before. They are often one pot dishes. When you do the necessary work with single ingredients first, you can finish the dish all in the same pot later.
The most basic ones are with sausages and intestine sausages - Andouille. But chicken, fresh or dried fish is used too.

The cookbook with the title "Rougails" contains other dishes, such as Cari. Better known as Curries in our region. These are of the one pot variety too.

recipe for 2:
2 large German Bockwurst sausages
2 shallots
3 spring onions
5 cloves of garlic
1 red bell pepper
150 g cherry tomatoes
1 tbsp tomato paste
1 tsp sugar
1 cup water
salt
pepper
thyme
canola oil
parsley
1 cup basmati rice

Chop everything and cut the sausages in 1,5 cm slices.

Heat up a pan with a lid, get in with the oil and add the onions.
Fry them for 3 min, add garlic and bell pepper chunks.
Season with salt, pepper and thyme and sugar.
Now the tomatoes cut in halves.
Cook the rice.

Add the tomato paste and cook for 3 min. Add water and the sausages and let it cook. 

Reduce the heat and put the lid on. Cook for 10 min.
Sprinkle with fresh parsley and serve with rice.