Rougail boudin recipe

Here is the recipe for Creole rougail boudin

The recipe for Creole rougail boudin is one of the dishes very popular with Reunion Islanders.

To serve it properly, place the rice on top of the legumes such as white or red beans, cape peas or Cilaos lentils and to finish the main course like the rougail boudin.

For those who wish, a rougail or spicy accompanying sauce, is served separately. You are free to add more!

Ingredients. For 4 people

1 kg of Creole blood sausage.
4 or 5 tomatoes.
6 large peppers.
3 onions.
1/2 teaspoon of Salt.
2 tablespoons of oil.

Preparation of rougail boudin

First, peel and slice the onions. And cut the tomatoes into small cubes.
Cut the Creole blood sausage into pieces then fry the blood sausage in oil.
Then add the salt and the onions.

Once the onions are golden, add the tomatoes and simmer.
Cut the large peppers into pieces.
Add the peppers and cook for about 15 minutes on low heat
Then serve hot, accompanied by this delicious coconut rum - vanilla