Sausage Rougail and Zembrocal Rice

    Guess what guys!! It's that time of the month again!! That's right, today is another episode of Eat the World. This time we are going to the Reunion Island, a small island off the coast of African between Madagascar and Mauritius. The island is owned by France, it's French ownership, it's proximity to Africa, and it's location along shipping routes mean the cuisine is a mix of French, African, and Indian flavors. And it all blends together beautifully. 

    In this recipe the meat sausage is paired with the vibrant, and fragrant, turmeric Basmati rice and beans. The sausage for this is a meaty fresh sausage, the proper version of which is just in no ways available in my tiny section of the midwest. So I went the meatiest, and most neutral, version of fresh sausage I could fine. The one I always use in situations like this, the fresh bratwurst. The spices and caramelized onions sauce around the sausage is what makes it. 

Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Sausage Rougail Recipe
1 (19 oz.) pkg. bratwurst
1 large onion, chopped
6 roma tomatoes, finely chopped
3 Tbsp. oil
1 Tbsp. garlic paste
2 tsp. ginger paste
1/2 tsp. thyme
1/2 tsp. turmeric 
1/2 tsp. salt
1/4 tsp. white pepper

    Bring a large pot of water to a boil. Prick the sausages around the edges and simmer for 20 minutes. Remove the sausages from the pan and slice in to 1-inch pieces. Heat the oil in a skillet and add the sliced sausages to the pan to brown them. 
    Add the onions to the pan with the sausages and cook until the onions are translucent. Add the turmeric, garlic paste, ginger paste, thyme, salt, and pepper. Cook, stirring, for 2-3 minutes. Add the chopped tomatoes and cook, stirring until the tomatoes break down and are saucy. Continue cooking until the mixture is reduced, and almost dry, and cant be cooked down any further. 
    Serve with white or zembrocal rice. 

Zembrocal Rice Recipe
1 lb. bacon, chopped
1 (15.5 oz.) can kidney beans, drained
1 3/4 c. basmati rice
2 onions
1 Tbsp. garlic paste
1 tsp. turmeric
1/4 tsp. thyme
2 1/2 c. water
2 chicken bouillon cubes
1/2 tsp. salt

    Add the raw, chopped, bacon to a pot with a thick bottom. Cook over medium heat, stirring often, until golden brown. Remove the bacon from the pan leaving the drippings. Add the onions and cook, stirring, until translucent. Add the garlic, turmeric, and thyme and cook, stirring, for 1-2 minutes. Add the rice and cook to toast slightly and coat in the bacon and herb mixture. 

     Add the water, salt, and bouillon cubes and bring to a boil. Simmer, covered, for 12 minutes. Remove from the heat and allow to stand for 5 minutes. Fluff with a fork and serve topped with fresh parsley or thyme. 


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