PST inspiration rougail saucisse (vegan) | L'Herboriste

The Rougaille Sausage is a dish straight from the island of Réunion, composed as its name suggests of sausages, as well as tomatoes and spices. Here is my vegan Rougaille-style PST recipe that promises to change you from your eternal tomato sauce. We will start by preparing the PST. I have already shown you my method to make them in a video, I will follow the same method with different seasonings. I pour them into a small pan, then I add sage, I use fresh sage but you can use dried sage. Thyme, choose precise herbs that help for the taste, but you can replace it with herbs from Provence. Then garlic, white pepper, and white specifically, I will not be able to explain why, but white pepper has a tangy taste. Nutmeg, I am generous, and cube broth. Then finally, vinegar, a little oil, and water. I mix and all that goes away, rehydrated over low heat, just keep an eye on it. You may have noticed, but these are the same PSTs that I use for my pumpkin brioche, in the shape of a pumpkin, salted version. In the meantime, I prepare the sauce. I start by cutting onions, my onions were quite small, so I chose a whole one, and a small half that was hanging from chandeliers in the fridge. There isn't any in the Rougaille normally, but it was always the season when I filmed this recipe, and I had half left in the fridge, so I added pepper, which I also cut into small pieces. I heated a pan with oil during this time, and as soon as my vegetables are cut, I add them to the hot oil. I let it brown, stirring regularly, and once the vegetables are well browned, ideally a little more brown than that, but I need to get used to this electric hob, I add a can of diced tomatoes to the pan. I mix with the vegetables, then I add pepper, ginger, garlic powder, curry and salt, and I mix everything. Traditionally it is turmeric and not curry that is put in the Rougaille, but I prefer with curry, it adds a lot of flavor, without saturating the sauce either. I forgot the herbs from Provence, and a bay leaf. Once well mixed, all that remains is to let it simmer slowly. It just so happens, the water from my pasta is boiling, I just have to add the pasta, and let the sauce simmer, the cooking time of the pasta, or about ten minutes. My sauce has reduced well, and the flavors have permeated well. Be careful that the sauce does not burn below. I add a little pasta water, I do it for all my sauces to bind a little, the time to let it heat up about thirty seconds, and all that remains is to add our PST that I removed from the heat once well rehydrated. I don't let them rehydrate in the tomato, so that they keep that sausage-like seasoning flavor. And this Rougaille-style PST recipe is ready. I serve all this as a sauce on pasta or rice, right now it's more like pasta. It's like a slightly spicy tomato sauce, with flavors that are not necessarily attributed to a classic tomato sauce, it changes and it's absolutely delicious. Find the recipe on my blog, the link is in the description. If you liked it, don't forget to like, comment and share, it means a lot to me. See you next week for a new video, so in the meantime I send you kisses and I'll see you soon!