Rougail de Saucisse (Sausage Rougail) is a traditional Réunionaise (from Reunion) recipe for a classic stew of sausages in a tomato base flavoured with ginger, turmeric and chilli powder. The full recipe is presented here and I hope you enjoy this classic Réunionaise version of: Sausage Rougail (Rougail de Saucisse).
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Rougail de Saucisses is a traditional Creole sausage dish from the French island of Réunion in the Indian Ocean. It is also widely enjoyed in neighboring Mauritius, where local variations have become equally popular. This is considered the national dish of Réunion.
Ingredients:
1kg sausages
2 onions, chopped
2 garlic cloves, minced
1 tsp grated ginger
500g tomatoes blanched, peeled and diced
1 tsp ground turmeric
1 tsp hot chilli powder
Salt and freshly-ground black pepper to taste
oil for frying
Method:
Slice the sausages into rounds about 1cm thick.
Heat oil in a large saucepan over medium heat. Add the onions and cook for about 6 minutes, until soft and translucent.
Add the ginger and garlic, stir to combine and continue cooking for 1 minute more.
Stir in the tomatoes along with the turmeric and chilli powder then season to taste with salt and freshly-ground black pepper.
Bring to a simmer, cover and cook gently for about 30 minutes, until the tomatoes have broken down to a sauce and the sausages are thoroughly cooked.
Served on a bed of plain white rice or fried rice.
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