Rougail Saucisse
Spicy smoked sausage stew simmered with tomatoes and aromatics, a Réunion staple.
About This Recipe
Rougail Saucisse is the quintessential comfort dish of Réunion Island. Smoked sausages are par-boiled to remove excess fat, then braised in a vibrant tomato and ginger sauce spiked with turmeric and chilli. Served over steamed rice with lentils, it embodies the Creole soul of the island.
Ingredients
Serves 4
- 500 gsmoked sausages(cut into chunks)
- 4tomatoes(roughly chopped)
- 1 tspfresh ginger(grated)
- 2 clovesgarlic(minced)
- 1 tspturmeric
- 2 tbspoil
Instructions
- 1
Par-boil sausages
Cover sausage chunks with cold water, bring to a boil for 5 minutes, then drain.
This removes excess salt and fat.
- 2
Sauté aromatics
Heat oil in a wide pan. Fry garlic and ginger for 1 minute, then add turmeric.
- 3
Add tomatoes
Stir in tomatoes, season with salt, and cook 10 minutes until broken down into a sauce.
- 4
Simmer sausages
Add drained sausages to the sauce, stir well, cover and simmer 20 minutes.
- 5
Serve
Serve hot over steamed white rice with lentils or beans on the side.
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Pro Tips
- →
Use Bourbon sausages if available.
- →
Add a whole chilli for more heat.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Rougail morue (salt cod)
- •
Rougail bringelles (aubergine)
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 3 days. Reheat gently with a splash of water.
History & Origin
Rougail is a term for Réunion's signature spiced condiment and sauce tradition brought by African and Malagasy enslaved people and later enriched by Indian and Chinese immigrants.
Frequently Asked Questions
Can I use fresh sausages?
Yes, but smoked sausages give the authentic flavour.
Is it very spicy?
Moderately — adjust chilli to taste.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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