Sausage Rougail (also known as rougaille or rougail saucisse) is a rich tomato dish, made with sausages and aromatic spices and simmered on low heat. This dish 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. There are 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
- Sausages: This recipe is traditionally made with creole sausage, but you can use any 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 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.
- Spices: turmeric, paprika, thyme, cumin, salt, and cayenne pepper. The cayenne pepper is optional and should only be added if you want your rougail spicy.
- 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 is this handy mortar and pestle set. It is so convenient, and clean-up is a breeze!
- Add olive oil to a pot on medium heat. Add the chopped onions, crushed garlic, and ginger. Saute for a few minutes until fragrant, and then add the chopped sausage. Stir until the sausage browns on each side.
- Add the tomatoes, tomato sauce, 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 this recipe 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 and Variations
- 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 delectable stews!
Efo Riro - Nigerian Spinach Stew
📖 Recipe
Sausage Rougail (Rougaille)
Ingredients
- 4 sausages chopped
- 2 tomatoes chopped
- 2 cups tomato sauce
- 2 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 teaspoon ginger crushed
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon cayenne pepper optional
- Cilantro or parsley to garnish.
Instructions
- Add olive oil to a pot on medium heat and add onions, crushed garlic, and ginger.2 tablespoon olive oil, 1 onion, 2 garlic cloves, 1 teaspoon ginger
- Sauté for a few minutes till fragrant.
- Add the sausage and fry until brown on all sides.4 sausages
- Add tomatoes, tomato sauce, and spices.2 tomatoes, 2 cups tomato sauce, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon thyme, ½ teaspoon cumin, ½ teaspoon salt
- Add cayenne pepper only if you want it spicy.½ teaspoon cayenne pepper
- Simmer on low heat for 20 minutes, covered.
- Garnish with parsley or cilantro and serve!Cilantro or parsley to garnish.
Notes
- 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.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Could I use Italian sausage for this recipe?
Yes, you can use any of your favorite spices.
What size of sausages are you suppose to use?
My sausage was about 6 inches in length, but you can use a little more or less.
Oh, my !!! What a flavorful sauce. The herbs and spices are spot on, and my husband and I decided this is our new favorite tomatoe sauce ! I made the dish ahead of time for our dinner tonite, letting it simmer on low and after eating it, a piece of butter bread took care of the leftover sauce! Thank you so much for a wonderful recipe, it will be passed on, and I look forward to making others that you offer.
I'm so glad you enjoyed the recipe, Nancy:-) Thanks for your glowing review!
Delicious! I have been so excited to make this, as soon as I found your site. It did not disappoint! So flavorful and easy to make. I’ll make it a bit spicier next time, but also perfect as is! I have the ingredients to make 7 other of your recipes this week. So nice to get out of the normal dinner rotation I’ve been in. Thank you!
Unfortunately, I got a little tripped up on this recipe because in the Ingredient list it says tomato sauce but in the instructions it says tomato paste. So I used the paste and it was way too acidic.
I'm sorry about the confusion. It's been corrected now.
I would love to make this, but don't know what kind of sausage to use. Did I miss it or is it not in the text or recipe? Thanks.
You can use any type of sausage.
Rougaille is awesome but it isn’t a stew lol
We usually eat it as a chutney of sorts (eg, dal puri (another Mauritian dish) has a dollop of rougaille inside as well as curry) so it’s a bit less runny?
The rest you guys have spot on and I’m probably making this stew tomorrow 🙂
Thank you Victoria. I hope you enjoy it!
Can’t wait to try
Let me know how it turns out, Geanie!
Amazing blend of flavors in this delicious meal!! Big hit in my house.
Thank you so much, Meg! It's a big hit in my house too.