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Sausage Rougail (Rougaille)
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!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
African
Servings:
4
Calories:
386
kcal
Author:
Tayo Oredola
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
This recipe contains 4 servings, and each serving is 9 net carbs each.
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
Calories:
386
kcal
|
Carbohydrates:
14
g
|
Protein:
16
g
|
Fat:
30
g
|
Saturated Fat:
9
g
|
Cholesterol:
61
mg
|
Sodium:
1596
mg
|
Potassium:
381
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
916
IU
|
Vitamin C:
10
mg
|
Calcium:
17
mg
|
Iron:
2
mg