Sausage Rougail (Rougail Saucisse)
Rougail sausage is a traditional Reunion dish, based on creole sausages often smoked or fresh.
These are then cut into pieces, accompanied by rice and rougail (tomatoes cut in small dice, crushed ginger, chopped onions and peppers) It is usually accompanied by starchy foods such as rice and lentils or coral lentils or white beans.
The “Sausage Rougail” is a stewed dish that is very tasty and simple to make. It is also the best-known of the “Rougails”, with its wonderful Creole sausages, either fresh or smoked, with little fat, flavored with thyme and garlic and lightly spiced with ginger and pepper.
My Mother in law, was born in Madagascar, and this is a recipe that reminds her of her childhood lived in Diego Suarez. Her recipe is full of flavors but not really hot, as one my think.
Her trick is really cooking the onions and garlic before adding the tomatoes. The name “Rougail” actually comes from the Tamil language, which originates from India and is widely spoken on Reunion Island.
Ingredients
- 4 Toulouse sausages
- 4 hot dog sausages Wiener sausages
- 4 large onions finely chopped
- 8 large garlic cloves
- 10 to matoes blanched, peeled and chopped
- 1 tsp black peppercorns
- 1 tbsp fresh ginger grated
- 3 sprigs fresh thyme leaves stripped off the stem
- 3 sprigs fresh parsley
- hot chili flakes to taste
- salt to taste
Instructions
- Bring a pan of lightly-salted water to a taste. Pierce the sausages and hotdogs with a fork, add to the pan and cook for about 15 minutes, or until just tender. Drain and set aside.
- Crush the garlic, black peppercorns, ginger, salt, thyme and chili flakes to a smooth paste in a mortar.
- Cut the sausages into slices and add to a cooking pot.
- Stir in the spice mixture and add the tomatoes, onions and 1 cup of water. Bring to a simmer, cover the pot and cook gently for 90 minutes, topping up with water as needed.
- Serve hot garnished with chilies and accompanied with steamed rice.
Nutrition
“Salchicha Rougail (Rougail Saucisse)“
La salchicha Rougail es un plato tradicional de la Reunión, a base de salchichas criollas a menudo ahumadas o frescas.
Estos se cortan en pedazos, acompañados de arroz y rougail, con cebollas picadas y pimientos y lentejas o lentejas de coral o judías blancas.
La “Salchicha Rougail” es un plato guisado que es muy sabroso y fácil de hacer. También es el más conocido de los “Rougails”, con sus maravillosas salchichas criollas, frescas o ahumadas, con poca grasa, aromatizadas con tomillo y ajo y ligeramente condimentadas con jengibre y pimienta.
Ingredients
- 2 cucharadas de aceite de oliva
- 4 Salchichas de Toulouse Salchichas de cerdo marinadas con hierbas y especias
- 4 Salchichas picantes
- 4 cebollas grandes cortadas en juliana
- 8 dientes de ajo majados
- 14 to mates pelados y cortados en cubos (Sino dos latas grandes de tomates pelados)
- 1 cucharada de granitos de pimienta negra
- 1 cucharada de jengibre fresco rayado
- Las hojas de 3 ramitos de tomillo fresco
- Las hojas de 3 ramitos de perejil cortado
- Hojuelas de pimiento rojo picante al gusto
- Sal al gusto
Instructions
- Ponga agua salada al gusto a hervir, con un tenedor pinche las salchichas y poner a hervir hasta que estén cocidas y tiernas, 15 minutos aproximadamente. Escurrir toda el agua y reservar.
- En un mortero o pilón machacar el ajo, los granitos de pimienta negra, perejil, jengibre, sal, tomillo y hojuelas de pimiento rojo picante hasta formar una pasta suave.
- En una sartén grande agregue el aceite y luego sofría las salchichas, por un par de minutos, agregue la pasta de especias y las cebollas, deje sofreír por cinco minutos, agregue los tomates y una taza de agua, cubra y deje hervir a fuego bajito por 90 minutos, eche chorros de agua de ser necesario.
- Sirva con arroz blanco y ajíes verdes picantes (al gusto)
Nutrition
Sausage Rougail (Rougail Saucisse)
40 thoughts on “Sausage Rougail (Rougail Saucisse)”
I need this in my life and soon. My sausage and spice loving heart just went pitter patter.
Thanks Renee! I think you should go with your heart with this recipe
Sausages bring such a marvelous flavor to entrees—this dish sounds terrific!!!
Thanks Liz! It is amazing and you decide on how spicy it turns out to be!
What a great post! I love the recipe, but also really enjoyed reading about Mauritius Island and its food. Thanks so much. And I’m going to have to make this for my husband – he would love it.
Thanks Susan! I think your husband will love this too!
Say no more! You had me with sausage and that beautiful picture! What a magnificent meal!
Thanks for stopping by Teri!
Ohhh myyyy does that look good or what!!
Thanks Bobbi!
This sounds like an interesting meal with the sausage and hotdogs mixed in. I’ll have to give it a try!
Thanks for stopping by! please try it and let me know how it went
Thank you for teaching me not only about Mauritius island, but a dish native to their culture. I’m intrigued by it. Also, thank you for participating this week.
Thank you DB for hosting!! great job!! I hope you have a chance to try this recipe!
Fabulous! Can’t wait to try a version
Sarah! thanks for stopping by! I do hope you try this!
Mauritius has been on my bucket list for years, although I’ve never really studied the island nation’s cuisine. This looks wonderful! I’m supposing the andouille would make a decent substitute for the toulouse?
hahaha Adam! You the andouille could be a substitute but remember is made almost entirely out of tripe and smoked.. so it could be an interesting addition! thanks for stopping by!
Though I don’t eat meat, I’m really liking the flavors you use here!
Hi Shaina! maybe veggie sausage rougail?? why not!
This recipe is going to be fantastic with fresh garden tomatoes this summer and I’m making mine extra spicy! Thanks for sharing it 🙂
Hummm fresh garden tomatoes full of flavor and love! can I come by?? I will do the dishes! 🙂
I have never heard of Mauritian food. I have learned so much from reading your post today. Plus I’ve found a recipe we will love.
Christie! I am glad you liked it! hope you got the chance to try it soon and let me know how it went!
WOW! I can only imagine how much flavor is packed into this dish. Sounds amazing.
Thanks Tammi! it is packed with flavor you are right about that!
Hi Gaila! The good (or bad?!) thing about your blog is all your meat recepis make me almost gluttonous. And it’s strange since we don’t eat meat stuff often. Maybe we just don’t have it enough? 🙂 Anyways, this looks great (as usual) and thanks for introducing a piece of Mauritian cuisine – it’s always interesting to read authentic recepies!
Ben!! Thanks..hahaha you always put a big smile on my face while reading your comments! waiting for your recipe! ….:-)
Looks delicious with the rice!
Thanks Sue!!
Love these flavors together and I’m not afraid of spice, so look forward to trying!
Hey Kelly! I am glad you are not afraid! hehehe BTW I love your chia recipe!
I’m familiar with all the various influence on that region’s cuisine. I almost got to try regional food personally. I was invited to stay with someone on Mauritius in 2011 unfortunately world circumstances changed that. Thanks for sharing a regional recipe!
Cindy! thank you for stopping by! I know what you mean, but there is so much love in food, to show us there are still things worth sharing.
Hugs!
I have never heard of Sausage Rougail, let alone tried it, but it sounds like I am missing out! This dish sounds delicious! Thanks for sharing, yet another unique and new to me dish! Love it! Cheers, girlie girl! Xoxo
Hey Cheyanne! Happy to be able to bring something new to the dish! hehehe Thanks sweetie! XOXO
You can just see all the flavor! I have no doubt my husband would gobble this up.
Lauren! and the funny thing it’s really easy to make too! you can choose from your favorite sausages! and make it as spicy as you like too! Thanks for stopping by!
It’s absolutely not Mauritan!!!!!!! It’s a Reunionese Recipe!!! Why are you talking about something you don’t even know!!! I am Reunionese (from Réunion Island) and this recipe is very typical from my Island and not from Mauritius Island (just next to ours) and we don’t even have the same recipe or the same culture!! So please learn a bit more before to talk thank you… !!!!
Hello Tiana,
Thank you for stopping by, you are totally right I verifyed my article and have corrected all the mistakes I’ve made. Thank you for pointing them out! Happy cooking!