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!
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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.
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 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 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 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!
Efo Riro - Nigerian Spinach Stew
📖 Recipe
Sausage Rougail (Rougaille)
Ingredients
- 4 sausages
- 2 tomatoes
- 2 cups tomato sauce
- 2 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 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
- 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 sauce, 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!
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.
Abby says
Could I use Italian sausage for this recipe?
Tayo Oredola says
Yes, you can use any of your favorite spices.
Betty Greeley says
What size of sausages are you suppose to use?
Tayo Oredola says
My sausage was about 6 inches in length, but you can use a little more or less.
Nancy Creyer says
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.
Tayo says
I'm so glad you enjoyed the recipe, Nancy:-) Thanks for your glowing review!
Tina says
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!
Shawn says
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.
Tayo says
I'm sorry about the confusion. It's been corrected now.
Orene Blum says
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.
Tayo says
You can use any type of sausage.
Victoria says
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 🙂
Tayo says
Thank you Victoria. I hope you enjoy it!
Geanie says
Can’t wait to try
Tayo says
Let me know how it turns out, Geanie!
Meg Fontecchio says
Amazing blend of flavors in this delicious meal!! Big hit in my house.
Tayo says
Thank you so much, Meg! It's a big hit in my house too.