Sausage Rougail

• 4 × 150 g SAUSAGES
• 1 ONION
• 70 g GINGER
• 2 GARLIC CLOVES
• 50 ml OIL
• 400 g DICED TOMATOES
• 200 ml CHICKEN STOCK
• 2 DRIED PEPPERS
• 150 g THAI RICE

Peel the onion, ginger and garlic cloves. Roughly chop and place in the bowl fitted with the ultrablade knife. Mix at speed 11 for 20 s.

Replace the ultrablade knife with the mixer and add oil. Launch the P1 slow cook program at 130°C for 5 mins.Cut the sausages into 6. At the end of the program, add the sausages, diced tomatoes, chicken stock, peppers and season with salt and pepper.

Launch the P2 slow cook program at 95°C for 20 mins. At the end of the program, add the rice and 500 ml of water then relaunch the P2 slow cook program at 95°C for 15 mins. Serve immediately.

TIP You could add 1 tsp of curry powder. You can use gluten free sausages and stock cube to make this dish gluten free.