1 kg red tomatoes (or
use crushed tomatoes in cans)
1 medium onion chopped
2-3 cloves of garlic
crushed
1/4 teaspoon of crushed
ginger
1 sprig thyme chopped
1 sprig parsley chopped
Sliced green or red
chillies (as much as you can take)
Salt and pepper to
taste
Optional:
Add halved boiled eggs with
rougaille of sausages, beef, veal, corned beef, bacon & prawns
Add frozen green peas at stage 6
and allow to simmer with rougaille of sausages, beef. veal and bacon.
Quantity to taste.
Method:
Blend tomatoes, garlic and
crushed ginger in blender.
Prick sausages individually
to prevent bursting (use tooth pick).
Heat saucepan under medium
heat with enough oil to fry sausages to a uniform brown colour. Remove, pat
dry, set aside and keep warm. Alternatively, cook in the microwave initially
for 2 minutes. Repeat in 1 minute stages until slightly cooked. Remove and
set aside on kitchen paper to allow oil to drain.
Reduce oil quantity in sauce
pan to two tablespoonfuls and gently fry onions to a golden brown colour.
Add blended mixture of
tomatoes, garlic and ginger to onions in sauce pan and simmer with gentle
stirring to a creamy consistency on low heat.
Cut sausages into serving
portions and add to simmering sauce with chopped thyme, parsley and sliced
chillies. (Optional: add frozen green peas). Simmer for five minutes or
until sausages are well blended into the sauce.
Serve hot on rice, with
pulses or bouillon bredes. Alternatively can be eaten with rice alone.
Decorate with parsley sprigs.
Optional. Add half portions
of boiled eggs within the dish before serving.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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