gastronomie_plats17_rougail_saucisse_-_credit_irt_-_studio_lumiere_dts_06_2018.jpgPhotographePhotographe© Studio Lumière
© Studio Lumière

Sausage rougail

The origins of a classic

Sausage rougail: the origins of a classic

It’s impossible to visit the ultimate island without warming your taste buds with a sausage rougail. This traditional dish of Reunion Island is hearty and well-balanced (meat, vegetables, carbohydrates) and has always been a favourite dish with labourers. Rice, grains, spices and meat, the winning combination that hasn’t changed over the years. The sausage rougail is both spicy and mild, rich yet modest, a great yet simple meal to share with loved ones.

Did you know

The word “rougail” comes from the Reunion Island Creole word “rougay”, which itself comes from the Tamil “ūrkkāy” meaning caramelised green fruit. What a history

Recipe for the authentic sausage rougail

The recipe for sausage rougail is often imitated but never as good as the original one, a part of the culinary heritage of Reunion Island. Are you looking to spice up your adventure of the ultimate island?

Follow the recipe!

Preparation time30 minutes
Cooking time 40 minutes
DifficultyEasy

Preparation

  • Dice the tomatoes
  • Cut the onions
  • Cut the ginger
  • Boil the sausages for 10 min
  • Cut the sausages
  • Put the chilis into a pestle
  • Add salt
  • Crush them
  • Add ginger
  • Crush the mixture
  • Heat the oil
  • Fry the pieces of sausage
  • Add the onions
  • Add the spices
  • Fry until golden brown
  • Add the tomatoes, stir in well
  • Cover and leave to simmer for 20 minutes

Ingredients

  • 2 fresh sausages
  • 2 smoked sausages
  • 4 small chilis
  • 4 tomatoes
  • 2 onions
  • Ginger
  • Salt
  • Pepper
  • Oil

OUR TIPS FOR A DELICIOUS SAUSAGE ROUGAIL

Astuce 1

For a sausage rougail with a kick, don’t remove the seeds from the chilis.

Astuce 2

When the tomatoes are cooked, the sauce should be thick and dark red. Don’t add water.

Sa fé plézir!

*It’s delicious!

Some recommendations

For a perfect sausage rougail

Which sausages should you use for the sausage rougail recipe?

There’s no such thing as a good recipe without good ingredients! Traditionally, rougail is made with pork sausages. Without too much fat, fresh or smoked (also known as “boucanée”), they can also be seasoned with thyme or garlic. There are some variants, though less popular, with chicken or “andouille” sausage: the “rougail z’andouille”!

Which spices should you use for the sausage rougail recipe?

The most authentic recipe just includes chilis, but turmeric, ginger and coriander can also add some delicate spices to your sausage rougail, and take you on a journey further afield. Add whatever you like to your recipe.

Did you know: The Scoville scale was created in 1912, and it measures the heat of chili peppers from all over the world! The scale goes from neutral (0) to explosive (10), with mild (1), warm (2), spicy (3), hot (4), strong (5), fiery (6), burning (7), torrid (8) and volcanic (9). The most commonly used chili pepper in sausage rougail is the bird’s eye chili, a level 8 chili pepper!

What should we drink with sausage rougail?

 Other than rice, meat and vegetables, the main ingredient in sausage rougail is conviviality. And for that reason, you need a well-matched drink to go with it! Do you prefer a wine with a fine robe? If you can’t find Cilaos red wine, a glass of Beaujolais nouveau would be ideal.* Are you having a dinner party with friends? A cool dodo beer would also go nicely. And if the spicy taste is too much for you, try some mint leaves in ice cold water to cool down your mouth.

* The abuse of alcohol is dangerous for your health. To be consumed in moderation.