Sausage Rougail Recipe

In a pot of boiling water, immerse the sausages and let them blanch for 6 minutes, drain them, and cut them into diagonal slices 1.5 to 2 cm thick.

In the meantime, in a pot, pour a splash of olive oil and a piece of butter, add the diced onion and carrot, let them cook for 1 to 2 minutes, then add the lentils, do not salt them to avoid hindering the cooking. Pour in the broth and let it cook for 20 minutes.

Cut the tomatoes into pieces and set aside. In a mortar, chop the piece of ginger with the green chilies, and the garlic with a little coarse salt. Slice the onion. In a saucepan, pour in the onion and sauté it in olive oil, add the pieces of sausage, the ground mixture, then the tomatoes, and let cook for 5 minutes. Cover and let cook for 15 minutes on low heat.

Prepare the condiments by mixing the tomatoes with ginger, onion, lime, and chili in a bowl. Drizzle with olive oil. Place in a small dish, and you will serve it as a side for the meal.

To finish, reheat the rice. Serve everything together.