Take your taste buds on a culinary journey with this sausage rougaille (rougail saucisse) recipe!!
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This sausage and tomato stew is hearty, comforting, and I know that you will love it as much as we do. For more International Cuisine Recipes, check out these German biscuits cake, Cilantro Parsley Chimichurri, and Mofongo recipes.
what is Rougaille?
Rougaille, also known as rougail or rougay, is an aromatic tomato and onion-based stew which is popular in countries such as Madagascar and Mauritius. Reunion and Mauritian rougail have their origins in the Mascarenes; and it is actually considered the signature dish of the Reunion Islands.
The original name originates from the Tamil language, which has Indian origins and is one of the many languages spoken in the region. Mauritian cuisine is a blend of the culinary cuisine of the French, former African slaves, Indian and Chinese workers who arrived in the country in the early 19th century.
There are many types of rougaille such as the one with sausages (rougaille saucisses, which we are going to be making in this recipe, and which happens to be one of the most popular ones). Rougaille de poulet uses poultry, rougail mangue uses mango, and so forth. Similarly, different countries and families will have different ways of preparing the dish. Some versions tend to include ingredients such as garlic, ginger, turmeric, bay leaves, or curry leaves, while others choose to only use salt, pepper, tomatoes, and onions.
sausage rougaille saucisse ingredients
This is a summary of the ingredients you will need to make sausage rougaille, as well as possible substitutions, if any. You will find the detailed measurements, step-by-step instructions, as well as the serving suggestions in the recipe card below.
- sausages - Creole sausages (fresh or smoked), make the best sausage rougail, but feel free to use whichever good-quality sausages you have.
- cooking oil
- fruit or vegetables - tomatoes, onions, garlic, ginger, coriander, spring onion, chilis.
- seasonings and aromatics - tomato paste, turmeric, cumin, thyme, salt and black pepper. In the Reunion and in most regions where rougaille saucisse is prepared, sausages are normally extremely well spiced and seasoned, so most people end up using only salt, pepper, and chillis as seasoning. The use of spices is actually the source of a big debate in most regions where rougaille is prepared as a dish. Depending on how seasoned the sausages you are using are, feel free to reduce or omit ingredients such as turmeric, garlic, or ginger.
useful tips, refrigeration and freezing instructions
- Some families like to add 1-3 pinches of baking soda to the dish, to help cut the acidity of the tomatoes. I left it out from the recipe, as this is an optional step.
- While you can use canned tomatoes, fresh tomatoes give the best results.
- Leftovers will keep in the fridge for 3-5 days and in the freezer for up to 3 months.
more tasty recipes from around the world
Make sure to try these other delicious world cuisine recipes!
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Sausage Rougaille Saucisse
Equipment
Ingredients
- 2 lbs sausages (about 1 kg, use creole or any good quality sausages)
- 3-4 tablespoon cooking oil
- 3 onions (sliced)
- 4 cloves garlic (minced)
- ½ thumb size ginger (crushed)
- 1 handful coriander (cilantro) stems (reserve the leaves for garnishing)
- 3 stems spring onion
- 1 tablespoon tomato paste
- ¾ teaspoon turmeric
- ¾ tsp cumin
- 1-2 sprigs thyme
- 2 finely chopped chillis (optional) (or a tablespoon of chilli flakes)
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- 5-6 tomatoes (finely chopped or blended to a puree)
Instructions
- Use a fork or a sharp knife to carefully prick the sides of the sausage. Boil water in a saucepan and carefully place the sausages inside. Remove the pot from the heat, allow them to steep for 5 minutes, drain, set aside and allow them to cool. Once the sausages have cooled down, slice them diagonally into 1-inch (about 2.5cm) thick chunks.
- Heat oil in a large saucepan and fry the onions until fragrant. Add the coriander stems, spring onion, tomato paste, garlic, and ginger, then stir. Allow this to cook for 1-2 minutes, taking care not to burn.
- Next, add the turmeric, cumin, thyme, chillis, salt, and pepper then stir. Mix in the tomatoes, reduce the heat to a low, cover, and allow it to simmer for 15-20 minutes, stirring from time to time.
- Add the sliced sausages and allow your rougaille to cook for a further 5-10 minutes, stirring every couple of minutes. Garnish with chopped coriander (cilantro) and serve with some rice, or use it as a filling in your baguette or sandwiches.
Notes
- Some sausage varieties tend to be extremely salty. For this reason, start with a small amount of salt, and adjust accordingly, if necessary.
- Creole sausages (fresh or smoked), make the best sausage rougail, but feel free to use whichever good-quality sausage you have.
- Serve rougaille saucisses with Zembrocal, or any yellow or white rice, baguette, or legume dishes, such as lentils.
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