Bredes and sausages in tomato sauce

Bredes and sausages in tomato sauce Food Recipe


Water Cress or Green Chinese Vegetables (Choy Sum)
1 medium onion finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons vegetable oil
3 cups water or more as desired
Salt to taste

Clean green vegetables (bredes) and cut into 7-10 cm (3-4 inches) pieces.

Heat oil in deep saucepan to simmering point. Add the sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.

Add three to four cups of water (quantity can vary according to taste). Bring to boil. Season with salt to taste.

Put in the green vegetables (bredes) and cook for a few minutes only. The green vegetables must be just slightly cooked and still retain their bright green colour. Be careful not to overcook.

Remove from pan and put in serving casserole dish.

Sausages in Tomato Sauce

1 kg Continental sausages
1 kg red tomatoes (or use crushed tomatoes in cans)
1 medium onion chopped
2-3 cloves of garlic crushed
1/4 teaspoon of crushed ginger
1 sprig thyme chopped
1 sprig parsley chopped
Sliced green or red chillies (as much as you can take)
Salt and pepper to taste
Add halved boiled eggs with rougaille of sausages, beef, veal, corned beef, bacon & prawns
Add frozen green peas at stage 6 and allow to simmer with rougaille of sausages, beef. veal and bacon. Quantity to taste.

Blend tomatoes, garlic and crushed ginger in blender.

Prick sausages individually to prevent bursting (use tooth pick).

Heat saucepan under medium heat with enough oil to fry sausages to a uniform brown colour. Remove, pat dry, set aside and keep warm. Alternatively, cook in the microwave initially for 2 minutes. Repeat in 1 minute stages until slightly cooked. Remove and set aside on kitchen paper to allow oil to drain.

Reduce oil quantity in sauce pan to two tablespoonfuls and gently fry onions to a golden brown colour.
Add blended mixture of tomatoes, garlic and ginger to onions in sauce pan and simmer with gentle stirring to a creamy consistency on low heat.

Cut sausages into serving portions and add to simmering sauce with chopped thyme, parsley and sliced chillies.

(Optional: add frozen green peas). Simmer for five minutes or until sausages are well blended into the sauce.

Serve hot on rice, with pulses or bouillon bredes. Alternatively can be eaten with rice alone.

Decorate with parsley sprigs.

Optional. Add half portions of boiled eggs within the dish before serving.



Madeleine's recipe : Bouillon BredesSausages in tomato sauce

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philipp