Sausage Rougail (also known as rougaille or rougail saucisse) is a rich tomato stew, made with sausages and aromatic spices and simmered on low heat. This stew has a complex and delectable flavor you will fall in love with!
What is Rougail or Rougaille?
Sausage Rougail is a recipe eaten in Mauritius and in Reunion Island (a small island located east of the African continent).
Rougail means “a combination of condiments and spices” used in creole cooking, which is popular in that region. It is referred to as Rougail in Reunion Island and as Rougaille in Mauritius.
Rougail consists of a tomato-based stew flavored with aromatic spices and simmered on low heat for a while, so the flavors can really meld together. The result is an amazingly delicious stew with hints of different spices that just work perfectly!
Though this sausage rougail is similar in appearance to my Nigerian Beef Stew, that is the only thing they have in common. The flavor profile is entirely different, and rougail is more like a fusion of Indian, French, and African cuisines. So many complex flavors in one dish!
Nigerian beef stew is also quite spicy since it is made with habanero peppers, and rougail is not. The only pepper addition to rougail is cayenne pepper, and that is entirely optional.
This stew is great for kids as you can make it mild, and they get to enjoy their sausages another way.
Ingredients used in making Sausage Rougail
Sausages: This recipe is traditionally made with creole sausage, but you can use any organic sausage you have on hand.
Tomatoes and tomato sauce: Why use both? The tomato sauce provides a liquid base as the rougail will simmer for about 20 minutes, and you wouldn’t want it to dry up. The addition of chopped tomatoes introduces a richness and fullness to this stew.
Aromatics: onions, crushed garlic, and ginger. These vegetables cannot be substituted or removed as their distinct flavor is what makes this stew so unique.
Olive oil: to sauté the vegetables.
How to make Sausage Rougail
Cut the sausage into one-inch chunks, then chop the onions and tomatoes.
Peel and crush the garlic and ginger. My favorite tool to use is this handy dandy mortar and pestle set. It is so convenient, and clean-up is a breeze!
Add olive oil to a pot on medium heat and add the chopped onions and crushed garlic and ginger. Saute for a few minutes till fragrant and then add the chopped sausage. Stir until the sausage browns on each side.
Add the tomatoes, tomato paste, and spices (turmeric, paprika, thyme, cumin, and salt). Add cayenne pepper only if you want it spicy.
Cover and simmer on low heat for 20 minutes. Garnish with parsley or cilantro and serve!
This recipe contains 4 servings, and each serving is 9 net carbs each. Sausage rougail keeps well in the fridge for up to 5 days and can be frozen.
What can I eat Sausage Rougail with?
You can eat it with any dish that calls for a stew. It is traditionally eaten with rice, but I eat mine with cauliflower rice for a low carb option.
Tips when making this recipe
When simmering the stew, if it begins to dry up, but is not yet done, add a little chicken broth and keep the heat on low.
You can make this stew as spicy as you wish or omit the cayenne pepper and make it mild.
Enjoy these other low carb stews!
Sausage Rougail (Rougaille)
- Cut sausage into one-inch chunks.
- Peel and crush garlic and ginger.
- Chop onions and tomatoes.
- Add olive oil to a pot on medium heat and add onions, crushed garlic, and ginger.
- Sauté for a few minutes till fragrant.
- Add the sausage and fry until brown on all sides.
- Add tomatoes, tomato paste, and spices (turmeric, paprika, thyme, cumin, salt).
- Add cayenne pepper only if you want it spicy.
- Simmer on low heat for 20 minutes, covered.
- Garnish with parsley or cilantro and serve!
- When simmering the stew, if it begins to dry up, but is not yet done, add a little chicken broth and keep the heat on low.
- You can make this stew as spicy as you wish or omit the cayenne pepper and make it mild.