Rougail saucisse is a traditional dish from Réunion Island and Mauritius, emblematic of Creole cuisine. It’s a simple, tasty stew based on smoked sausages, tomatoes, onions, spices and sometimes hot pepper. This dish reflects the cultural mix of the region, with African, Indian and French influences.
Ingredients (6 persons) :
- 6 large sausages
- 4 tomatoes
- 4 onions
- 6 cloves of garlic
- salt , pepper , turmeric
- Thyme
- Olive oil
- Total calories: ≃ 2380 kcal
Preparation time :
To prepare a sausage rougail from A to Z, allow around 40 minutes on average.
The different steps :
Prick the sausages with a fork to prevent them from bursting. Place in a large pot of boiling water and cook for 10 minutes. Use the same pot for the rest of the recipe: this will preserve all the sausages‘ flavors.
Once the sausages are cooked, drain the water from the pot and set aside. Pour a tablespoon of olive oil into the same pot and heat over medium heat.
Add the chopped onions and crushed garlic to the hot oil. Sauté gently, stirring regularly, until melting but not overly browned.
Cut the sausages into 1.5 cm pieces. Add them to the pot with the onions and lightly brown for 5 minutes, stirring constantly. Then add the chopped tomatoes, salt, pepper, turmeric and thyme.
Mix well. Partially cover the pot and simmer over low heat for 20-30 minutes. Open the lid occasionally to allow excess liquid to evaporate, until the sauce is thick and well reduced.
Serve the sausage rougail piping hot, accompanied by white rice to balance the intense flavors of the dish.
Utensils required :
- Kitchen knives
- Cutting board
- Stockpot or large frying pan
- Wooden spoon
- Colander
- Garlic grater or press
