Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
742
Calories
42g
Protein
55g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- thumb|Sausage Chutney Rougaille2 lb fresh sausages (ideally Creole)
- 5 ripe tomatoes
- 2 onions , finely chopped
- 2 cloves garlic , crushed
- 2 sprigs thyme
- 4 red hot peppers , stemmed, seeded and finely chopped
- 1 scallion , chopped
- Vegetable oil
- =
Directions
1
Bring a large pot of water to a boil.
2
Prick sausages in a few places and boil for 5 minutes.
3
Cut the sausage in large sections.
4
In a pot, brown the sausage in a little oil for about 5 minutes.
5
Add the onions and garlic. Stir and cook a few minutes.
6
Add hot pepper and chopped tomatoes. Add salt.
7
Cover and simmer over low heat for at least 20 minutes, until the sauce is reduced.
8
Garnish with scallion and serve with white rice or yellow rice.
Recipe sourced from
fandom