Rougail Saucisse ( Sausage Rougail )

While I lived on Reunion Island ( La Reunion) I came across this local dish. It was usually prepared with French sausage which is generally a pork sausage. I've also had it with smoked beef sausage, which is the type of sausage I use in this recipe. The Reunionait version of this recipe seemed to always include piment, hot pepper, of which I did not add to this post because that's not the way I prepare it, but more often than not this dish in La Reunion has piment. I thoroughly enjoyed this dish. It became one of my favorites.

 

Rougail Saucisse - Sausage Rougail

(4 - 6 persons)

Ingredients:

28 oz (800g) smoked sausage

4 large tomatoes (diced)

1 onion (minced)

4 cloves garlic (minced)

1 bell pepper (optional)

Seasonings: thyme, ginger, pepper, salt



Rougail Saucisse - Sausage Rougail - Step 1

First – cook onions and garlic in a little bit of oil



Rougail Saucisse - Sausage Rougail - Step 2

Second – spoon onions and garlic to the edges then add sausage in the middle



Rougail Saucisse - Sausage Rougail - Step 3

Third – after the sausage has been seared mix them together with onions and garlic




Rougail Saucisse - Sausage Rougail - Step 4

 Fourth – add tomatoes and seasonings




Rougail Saucisse - Sausage Rougail - Step 5

Fifth – cover and set the heat to low in order to simmer for 10 minutes or so





Rougail Saucisse - Sausage Rougail - Step 6

Sixth – uncover and simmer until the sauce thicken up some

Seventh – let cool for a bit before dishing up






Rougail Saucisse - Sausage Rougail

Eighth – dish up, bless it and it’s ready to eat!



Rougail Saucisse - Sausage Rougail - All Done

All done! Yum!

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1 Comments

Joseph Rockwell said…
This looks great!
I think I am going to try it.
I will let you know how it goes. :)