Sausage Rougaille Saucisse

Sausage Rougaille Saucisse

Take your taste buds on a culinary journey with this sausage rougaille (rougail saucisse)!!

Course Dinner, Lunch, Main Course, Side Dish

Cuisine madagascan, mauritian, reunion islands

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 381kcal

Author Kate Hahnel

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.

Nutritional information is an estimate for 1 serving using the ingredients listed (excluding the optional ones), calculated using tools we use. Actual macros may vary slightly depending on specific brands and specific ingredients you use.

Nutrition