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Rougail Hénaff

Rougail Hénaff

4

Easy

15 mn +40 mn cooking

Ingredients

  • 4 large 125g Hénaff sausages
  • 1.5 kg tomatoes
  • 3 onions
  • 6 garlic cloves, chopped
  • Brown sugar
  • cayenne pepper
  • Parsley, chopped
  • ½ bunch chives

Preparation

  1. Rinse tomatoes in simmering water, peel and remove seeds. Finish by crushing them to obtain a coulis.
    Fry your chopped onions in ½ cup butter over medium heat.
  2. Add the coulis and a teaspoon of brown sugar.
  3. Finish with a dash of cayenne pepper and 2 tablespoons of chopped parsley.
  4. Cook over a low heat for 30 minutes, half-covered.
  5. Prepare the Hénaff sausages by pan-frying them for 10 minutes, turning them regularly to give them a nice golden color.
  6. Add the Hénaff sausages to the mixture and reduce slightly, uncovered.
  7. Finish with ½ bunch chopped chives. Serve immediately.

Product used

Nature

Tip

Hénaff sausages do not prick. It doesn’t shrink when cooked, and if you prick it, it will be too dry. Don’t cover your pan, as Hénaff sausages don’t spray fat.

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