Servings
Font
Back
Rougail (Rougaille Saucisse)
5 from 3 votes

Rougail (Rougaille Saucisse)

Recipe for rougail, also known as Rougaille Saucisse, a flavorful dish from the island of Réunion, featuring sausage stewed in a bold tomato sauce with spices and herbs. Served with rice, tomato salad, and peanut sauce.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 to 6 portions
Course: Main Course
Cuisine: Fusion, French, Creole

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion diced or sliced
  • garlic crushed, about 6 cloves
  • 2 lb smoked sausage I used Andouille, cut into thick slices - traditionally spicy sausages are used, but you can use mild sausages if you prefer a less spicy dish
  • ½ to 1 tablespoon fresh ginger adjust to taste (freshly grated is usually stronger than store-bought crushed ginger, crushed or finely grated
  • 2 lb tomato can also use canned diced tomatoes, 2 cans, fresh, peeled and diced
  • 4 ounces tomato paste
  • 2-3 lime leaf can use kaffir lime, also known as combava/makrut/thai lime - or regular lime leaves plus zest if you can’t find it, grated zest
  • 2-3 lime zest can use kaffir lime, also known as combava/makrut/thai lime - or regular lime leaves plus zest if you can’t find it, grated zest
  • 1-2 teaspoons Turmeric adjust to taste
  • 2 teaspoons dried thyme
  • salt to taste
  • black pepper to taste
Recommended side dishes:
  • rice
  • lime-marinated onion similar to an Ecuadorian tomato onion curtido salsa
  • lime-marinated tomato
  • salsa
  • peanut sauce

Instructions

    Cup of Yum
  1. In a large skillet, heat the oil over medium heat.
  2. Add the diced onions and the crushed garlic, and cook until the onions are soft and translucent, about 5 minutes.
  3. Add the sliced sausages, the diced tomatoes, and the tomato paste. Mix and let everything cook for ~5 minutes.
  4. Add the lime leaves/zest, thyme, crushed ginger, turmeric, salt and pepper.
  5. Cover and let it cook over low heat (cover with a lid) for about 25-30 minutes.
  6. Serve the rougail with rice, lime marinated/pickled onions, and peanut sauce.