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Everyone in the kitchen:Cyril Lignac's sausage rougail recipe makes us happy (quite simply)

GENERAL INFORMATION Preparation time:20 minutes Cooking time:5 minutes Recipe for 4 people INGREDIENTS
  • 4 sausages type Morteau sausages
  • 1 peeled onion
  • 2 cloves garlic, peeled
  • 2 small green peppers
  • 3 cm ginger root, peeled and cut into pieces
  • 3 washed tomatoes
  • 1 pinch of coarse salt
Condiments:
  • 100g peeled and diced tomatoes
  • 1 tbsp. teaspoon chopped ginger
  • ½ chopped onion
  • 1 kaffir lime or 1 lime
  • 1 chopped red pepper
Support:
  • 150g cooked white rice
  • 50g of Puy green lentils
  • 1 carrot cut into small cubes
  • 1 onion, cut into small cubes
  • 1 liter 200 stock cube10g butter
  • Salt and pepper
  • Olive oil
PREPARATION
  • In a pan of boiling water, immerse the sausages and blanch them for 6 minutes, drain them and cut them diagonally into slices 1.5 to 2 cm thick.
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  • During this cooking time, in a saucepan, pour a dash of olive oil and the piece of butter, add the onion and carrot cubes, let them cook for 1 to 2 minutes, pour the lentils, do not salt so as not to prevent the cooking. Pour in the broth and cook for 20 minutes.
  • Cut the tomatoes into pieces. Reserve aside. In the mortar, chop the piece of ginger with the green peppers, and the garlic with a little coarse salt. Slice the onion.
  • In a saucepan, pour the onion and brown it in olive oil, add the pieces of sausage, the pounded mixture then the tomatoes, cook for 5 minutes. Cover and cook for 15 minutes over low heat.
  • Prepare the condiments by mixing the tomatoes with the ginger, onion, kaffir lime and chilli in a salad bowl. Pour a dash of olive oil. Place in a ramekin, you will serve it as an accompaniment to the dish. Reheat the rice.
  • Check the cooking of the lentils, salt them and place them in a dish. Take out the sausages with the sauce and arrange in a serving dish, serve everything. You can replace the lentils with white beans or kidney beans if you wish.