Name: Sausage chutney rougaille recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 kg beef sausages, cut into 3cm pieces; 3 tbs oil; 1 brown onion, diced; 1 x 400g can diced tomatoes; 1 fresh tomato, diced; 2 tbs tomato paste; 1 tsp ground chilli powder; 1 tsp turmeric powder; 1 tsp cumin powder; 2 tsp dried parsley; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 2 heaped tsp garlic; 1 heaped tsp ginger

by Lindy Lawler Last updated on 02/19/2020

This tasty dish uses rich beef sausages, and blends delicious flavours from South Africa and Mauritius where chutney and rougaille are easy weeknight dinners. Serve up a bowl on a rainy weekend with soft rice and crispy naan bread. - Lindy Lawler

Ingredients

1 kg beef sausages, cut into 3cm pieces
3 tbs oil
1 brown onion, diced
1 x 400g can diced tomatoes
1 fresh tomato, diced
2 tbs tomato paste
1 tsp ground chilli powder
1 tsp turmeric powder
1 tsp cumin powder
2 tsp dried parsley
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
2 heaped tsp garlic
1 heaped tsp ginger

Method

Step 1

Heat oil in a frypan. Add chilli powder, cumin, turmeric, ginger and garlic and fry for two minutes until fragrant. Add onions and fry until translucent. Remove and set aside.
Step 2

In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan. Add tomato paste and fry for two minutes.
Step 3

Add canned tomato and chopped tomato to the pan. Simmer on low for 20 minutes. Add thyme, salt and pepper after 15 minutes.
Step 4

Sprinkle with parsley just before serving. Serve with rice and naan bread.