What do Reunion Island, Mauritius and Madagascar have in common? Aside from their heavenly beaches and tropical climate, these dream destinations share a popular Creole specialty, rougail sausages. And if from island to island, the principle remains the same, i.e. sausages simmered in a more or less spicy tomato sauce, each has its own particularity. In Reunion, for example, it is served with zembrocal, a turmeric rice dish with potatoes and red beans. Another specificity, rougail is gendered feminine in Mauritius, the Mauritians therefore say “a sausage rougaille”.
Which sausages to choose for cooking rougail?
The traditional recipe includes smoked pork sausages like Diots or Montbéliard sausage, and sometimes chicken sausages. Alternatively, fresh sausages or a mixture of fresh and smoked cold cuts can be used. On the other hand, knacks, Strasbourg sausages or sausages are not varieties allowed in a rougail worthy of the name.
The sausage rougail recipe
Thyme, fresh ginger, turmeric and coriander are not present in all rougail recipes, even if they add more flavors. It's up to you to include them or not in the dish.
Preparation: 10 mins
Cooking time: 40
For 4 people
- 4 smoked pork or chicken sausages
- 3 onions
- 2 cloves garlic
- oil
- 1 chopped bird's eye chili
- 3 sprigs of thyme (optional)
- 5 g grated fresh ginger (optional)
- 1/2 tsp. teaspoon turmeric (optional)
- 300 g fresh tomatoes, or canned crushed tomatoes out of season
- 1 tbsp. coriander (optional)
- salt pepper
Cook the sausages for 10 minutes in a pan of boiling water. Once cooked, cut the sausages into rounds.
Peel and slice the onions and garlic.
In the same pan where you cooked the sausages, brown the onions, garlic and sausage slices with a drizzle of oil. Let the sausages brown, then set them aside.
Cut the tomatoes into cubes, add them to the pan. If using canned tomatoes, pour the contents directly. Add the chopped chilli, thyme, ginger and turmeric. Cover and simmer for 20 minutes.
Add the sausage slices to the sauce, then cook for another 5 minutes.
Sprinkle with coriander, serve with white rice.
Other varieties of rougails
The dakatine rougail
Peanut rougail comes from Réunion, where it is also called “pistachio rougail”, although it only contains peanut paste. It is usually served as a cold sauce, in which vegetables or bread are dipped. To make it, mix peeled tomatoes with peanut butter, a little pepper and combawa.
Rougal with vegetables
A vegetarian rougail that includes legumes and seasonal vegetables. Don't forget to serve it with a starch, for a complete meal.
Fish rougail
Cod rougail is surely the most popular fish rougail. However, it can be cooked with any fish, or seafood such as shrimp.
Mango rougail
Less known, but more surprising, green mango rougail seduces with its freshness and crunch. It is, in fact, very different from the usual rougails, since it does not contain tomato, only green mango, mixed with onion, oil and chili pepper. It is therefore offered as an accompaniment to fish or meat.
Discover the recipe for Mango and King Crab Rougail
