Rougail sausage is one of the best-known dishes of Reunion Island. This delicious recipe combines fragrant Creole sausages with a spicy sauce made from tomatoes, onions and spices. Its simplicity and intense flavors make it an essential dish of Reunionese cuisine. As for me, I generally make this recipe with Toulouse sausages.
Preparation
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Ingredients
Preparation
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Step 1: Preparation of Ingredients
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Start by washing the tomatoes then cut them into small cubes. Finely slice the onions and crush the garlic cloves. Grate the ginger and, if you like spicy dishes, chop the green peppers and take a little kaffir lime zest. Reserve all these ingredients.
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Step 2: Cooking the Sausages
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In a large pot, boil water. Immerse the sausages in it for about 10 minutes to desalinate and precook them. Drain them, then cut them into thick slices.
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Step 3: Preparing the rougail
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Heat the oil in the casserole dish. Add the onions and crushed garlic. Cook for a few minutes until the onions become translucent. Then add the pieces of sausage, then the tomatoes, grated ginger, green peppers or Espelette pepper and the sprig of thyme. Add the zest of the kaffir lime. Simmer over low heat for 30 to 45 minutes, stirring regularly. Season with salt and pepper to taste.
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Your rougail sausage is ready to be enjoyed, served with rice and lentils!
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Traditional rougail sausage has little sauce, so you generally have to remove the lid while simmering. But I admit that I really like this sauce especially to put it on rice, so I cook covered to keep as much as possible. Easy to prepare, rougail sausages will delight fans of Creole cuisine. Serve it with white rice and some legumes for a balanced and traditional meal.
