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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Sausages in Tomato Sauce

Rougaille de saucisses Share 

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  1. 1 kg Continental sausages

  2. 1 kg red tomatoes (or use crushed tomatoes in cans)

  3. 1 medium onion chopped

  4. 2-3 cloves of garlic crushed

  5. 1/4 teaspoon of crushed ginger

  6. 1 sprig thyme chopped

  7. 1 sprig parsley chopped

  8. Sliced green or red chillies (as much as you can take)

  9. Salt and pepper to taste


  1. Add halved boiled eggs with rougaille of sausages, beef, veal, corned beef, bacon & prawns

  2. Add frozen green peas at stage 6 and allow to simmer with rougaille of sausages, beef. veal and bacon. Quantity to taste.


rougaille de saucisses


  1. Blend tomatoes, garlic and crushed ginger in blender.

  2. Prick sausages individually to prevent bursting (use tooth pick).

  3. 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.

  4. Reduce oil quantity in sauce pan to two tablespoonfuls and gently fry onions to a golden brown colour.

  5. 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.

  6. 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.

  7. Serve hot on rice, with pulses or bouillon bredes. Alternatively can be eaten with rice alone.

  8. Decorate with parsley sprigs.

  9. Optional. Add half portions of boiled eggs within the dish before serving.

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