Traditional Rougail Saucisse Recipe from Réunion Island

 

 

 

 

Ingredients (serves 4): 

• 6 smoked or fresh sausages (e.g., Montbéliard or Creole sausages)
• 3 ripe tomatoes
• 2 onions
• 2 garlic cloves
• 2 cm of fresh ginger (or 1/2 tsp of ground ginger)
• 1 tsp of Creole Curry spice blend
• 2 sprigs of fresh thyme
• 1 small chili (optional, depending on your spice tolerance)
• 2 tbsp of oil
• Salt and pepper
• White rice or lentils for serving

Preparation : 

Preparing the sausages:

• Blanch them in boiling water for 5 minutes. Drain and cut them into pieces 3 to 4 cm long.

Preparing the vegetables:

• Peel and finely slice the onions.
• Chop the garlic and ginger together (if fresh).
• Peel the tomatoes (optional) and dice them.

Making the rougail:

• Heat the oil in a large pot or Dutch oven.
• Brown the sausage pieces until golden. Remove and set aside.
• In the same pot, sauté the onions until translucent. Add the garlic, ginger, and thyme. Stir well.
• Add the diced tomatoes to the pot. Let simmer for 5 minutes until they begin to soften.
• Stir in the Creole Curry spice blend (ground or whole for gradual infusion). Mix well to coat the ingredients.
• Return the sausage pieces to the pot, ensuring they are well coated with the spice mixture.
• Add a small glass of water to create a light sauce.
• Simmer on low heat for 20 to 30 minutes, stirring occasionally. Adjust seasoning with salt, pepper, and chili, if desired, for extra heat.

Serving Suggestions

• Serve the rougail saucisse hot with plain white rice. For a heartier meal, pair it with lentils or other grains (such as Cape peas or red beans).

Tip for using Creole Curry blend:

• For gradual flavor infusion, use the whole spice blend directly in the pot.
• For a more intense flavor, grind a small amount before adding it.