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Rougail Saucisse (Sausage Rougail)
Rougail Saucisse (Sausage Rougail) is a traditional Mauritian recipe for a classic stew of sausages in an onion, tomato and garlic base flavoured with chillies, ginger, black pepper and thyme. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Sausage Rougail (Rougail Saucisse).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
8
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesPork RecipesVegetable RecipesMauritius Recipes
Rougail Saucisse (Sausage Rougail): A Mozambican recipe for a stew of sausages in an onion, tomato and garlic base flavoured with chillies, ginger, black pepper and thyme.
Ingredients:
4 Toulouse sausages
4 hot dog sausages (Wiener sausages)
4 large onions, finely chopped
8 large garlic cloves
14 tomatoes, blanched, peeled and chopped
1 tsp black peppercorns
hot chilli flakes, to taste
salt, to taste
1 tbsp fresh ginger, grated
thyme, to taste
green chillies, sliced lengthways, to garnish
Method:
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 chilli 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 150ml water.
Bring to a simmer, cover the pot and cook gently for 90 minutes, topping up with water as needed.
Serve hot garnished with green chillies and accompanied with boiled rice and boiled white beans.
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