Sausage Rougail (Rougaille)

4.75 from 4 votes

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 Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Main Course

Cuisine: African

Servings:

Calories: 386kcal

Author: Tayo Oredola

Ingredients

4 sausages
2 tomatoes
2 cups tomato sauce
2 tbsp olive oil
1 onion
2 garlic cloves
1 tsp ginger crushed
1 tsp turmeric
1 tsp paprika
1 tsp thyme
1/2 tsp cumin
1/2 tsp salt
1/2 tsp 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