Rougail Saucisse/Sausage Rougail#EattheWorld

The “Sausage Rougail” is a stewed dish that is very tasty and simple to make. It is essentially a tomato-based dish, with rich flavours. Rougail sausage is a traditional Reunion dish, based on creole sausages often smoked or fresh.

The name “Rougail” actually comes from the Tamil language, which originates from India and is widely spoken on Reunion Island. I have used pork sausages, you can use any type of sausage.

Serves 2
Ingredients
2 Toulouse Sausages/ Fresh Pork Sausage
6 Hot Dog Sausages - cut into roundels
2 Large Onions - finely chopped
3 Large Cloves Garlic
1" Piece Ginger - finely chopped
4 Medium Tomatoes - blanched, peeled and chopped
¼ Teaspoon Black Peppercorns powder
2 Green chilly - slit
2 Sprigs Fresh Thyme leaves
2 Sprigs Fresh Parsley
½ Teaspoon Red Chili Flakes or to taste
Salt to taste

Method
In a pot, boil sausages 5 minutes, prick with a fork and continue to cook for another 5 minutes. Cool them then cut sausages into thick diagonal slices.

In a broad pan heat little olive oil, add chopped onions and garlic and continue to fry 5 minutes. Add chopped tomatoes, chilly flakes and pepper powder, salt to taste, fry for a minute or two. 

Cover and cook till the tomatoes are soft. 

Add the sausages, herbs give it a good mix, cover and simmer on low flame 5 minutes

then add the slit green chilly again cover let is cook on low flame for another 5 minutes. 

Ready to be served.

Enjoy with plain rice!!

This was truly yum yum!!

My Notes

You can use any sausage of your choice. If you do not get fresh sausage, increase the quantity of hot dog sausages or any pre cooked sausages . Adjust the spice level according to your taste.
Labels: Reunion Island, International Cuisine, Sausages, Pork, Main course, Eat the World

Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Sausage Rougail and Zembrocal Rice 

Culinary Adventures with Camilla: Vanilla Duck from the Île de la Réunion

A Day in the Life on the Farm: Gratin de Chouchou 

Sneha’s Recipe: Rougail Saucisse/ Sausage Rougail

Surf and Turf With Shrimp and Sausage Skewers#FishFriday

This is a combo of seafood and sausage. While this marriage of surf and turf, is not new, this combo skewers is paired with Merlot, a perfect cozy dinner.

Ingredients
2 Large Cooked Pork Sausages - cut into thick slices
For the Shrimp Marination
250 Grams Jumbo Shrimps/Prawns- peeled, tails on
¼ Teaspoon Turmeric
1 Teaspoon Lemon Juice
1 Teaspoon Red chilly powder
¼ Teaspoon Garam Masala powder
¼ Teaspoon Shahjeera/Caraway seeds- coarsely ground
1 Big Clove Garlic - grated
Salt to taste
1 - 2 Tablespoons Oil

Method

Mix all the ingredients for the marination well, then add the shrimp, and toss to coat well. Leave it in the refrigerator for 15 - 20 minutes.
In the Meanwhile let's get the sausage ready
In a large saucepan bring the water to a boil. Add the sausage slice, cook over high flame for 5 minutes or till they plum. Drain and pat dry. Let cool.

Take a wooden skewer, skewer thread in the tail end of the shrimps and then tuck in the sausage and the other end of the shrimp, the sausage should be tightly tucked between the shrimp. Like the same way tuck in another shrimp and sausage. In one skewer tuck two shrimps only.
Using more skewers, repeat with the remaining shrimp and sausage till all are skewered.

Heat a grill a pan with oil and place the skewers on it and cook on high flame for exactly 3 minutes on each side ( if you cook for more time the shrimps will be rubbery and not juicy) turning once or twice, until charred spots appear. 

Serve immediately on a bed of lettuce.

How I enjoyed these skewers, took a lettuce leaf added a sausage and shrimps in it

made a parcel and enjoyed with sip of wine.

They were a perfect combo..  a tasty appetizer.

Labels: Appetizer, Amuse Bouche, Seafood/Fish, Shrimps, Prawns, Kebabs, Sausages, International Cuisine, Fish Friday

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas  

• Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
• A Day in the Life on the Farm is  Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon 
• Making Miracles brings us Fish with Red Wine Sauce 
• Karen's Kitchen Stories shares  "Shrimp in Tomato and Chile Sauce" 
• Food Lust People Love has a  "Spicy Cod and Merguez Tray Bake " 
• Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers

Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Laos.

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage#BundtBakers

We always make meatloaf in a loaf pan. Making a meat loaf in a bundt pan is so cute, you get a perfect ring slice of meat loaf to enjoy. The meat loaf also looks fancy when placed on the dinning table. 

For this month's event for Bundt Baker's the theme is Meat Loaf Bundt and  I am the host.

Ingredients250 Grams Beef Mince
2 Ham Slices
3 Cocktail Sausages
1 Small Onion - finely chopped
2 Cloves Garlic - minced 
2 Tablespoons Homemade French Onion Dry Soup Mix 
2 Tablespoons Hot & Sweet Sauce 
1 Slice Small Bread - make into crumbs 
1 Egg 
Salt to taste 
1 Tablespoon Butter

For the Glaze1/3 Cup Ketchup
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Chipotle Sauce
1/4 Teaspoon Smoked Paprika


Method

Chopperize the mince, sausages, ham, onion and garlic. Take this into a bowl and add rest of the ingredients. Shape into a ring. 

Place this into a greased bundt pan and bake in a preheated oven for 30 minutes at 180°C  for 20 minutes and 140°C for 10 minutes skewer inserted comes out clean. 

Let it cool. When still warm un mould it on to two layers of aluminium foil.

For the Glaze
Mix all ingredients well. Keep aside.

Brush  the glaze on the meat loaf and bake again for 10 minutes.

 Cool 

slice  

Enjoy.

Lables :  Meat Loaf, Baked, Beef, Ham, Sausages, Bundt, Bundt Bakers, Party pleasers, International Cuisine

June 2020 Meat Loaf Bundt

Homemade French Onion Soup Bundt Meatloaf With Ham & Sausage from Sneha's Recipe
Mini meatloaves with Strawberry Rhubarb Glaze from A Day in the Life on the Farm
Spicy Salmon Shrimp Loaf from Food Lust People Love
Dates, Peanuts Meatloaf Bundt from Patyco Candy Bar
Beef Veal & Pork Meatloaf Bundtlets from Sweet Sensations
Classic Bundt Meatloaf from Making Miracles





#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.