Rougail (Rougaille Saucisse)
Recipe for rougail, also known as Rougaille Saucisse, a flavorful dish from the island of Réunion, featuring sausage stewed in a bold tomato sauce with spices and herbs. Served with rice, tomato salad, and peanut sauce.
Servings 4 to 6 portions
Ingredients
- 2 tablespoons of olive oil
- 1 yellow onion diced or sliced
- ~6 garlic cloves crushed
- 2 lb of smoked sausage I used Andouille, cut into thick slices - traditionally spicy sausages are used, but you can use mild sausages if you prefer a less spicy dish)
- ½ to 1 tablespoon of crushed or finely grated fresh ginger adjust to taste (freshly grated is usually stronger than store-bought crushed ginger)
- 2 lb of fresh tomatoes, peeled and diced (can also use canned diced tomatoes, 2 cans)
- 4 ounces of tomato paste
- 2-3 lime leaves and/or grated lime zest can use kaffir lime, also known as combava/makrut/thai lime - or regular lime leaves plus zest if you can’t find it
- 1-2 teaspoons of turmeric adjust to taste
- 2 teaspoons of dried thyme
- Salt and pepper to taste
Recommended side dishes:
- Rice
- Lime marinated onion/tomato salsa similar to an Ecuadorian tomato onion curtido salsa
- Peanut sauce
Instructions
- In a large skillet, heat the oil over medium heat.
- Add the diced onions and the crushed garlic, and cook until the onions are soft and translucent, about 5 minutes.
- Add the sliced sausages, the diced tomatoes, and the tomato paste. Mix and let everything cook for ~5 minutes.
- Add the lime leaves/zest, thyme, crushed ginger, turmeric, salt and pepper.
- Cover and let it cook over low heat (cover with a lid) for about 25-30 minutes.
- Serve the rougail with rice, lime marinated/pickled onions, and peanut sauce.
