This Creole sausage rougail is one of the tastiest traditional recipes from Reunion Island. The dish is full of spicy flavor, perfumes your entire home as you cook it and is the cosiest dish for Fall and Winter. Have you tried it yet?
The magic of sausage rougail is in the spices
Traditional sausage rougail is a combination of garlic, chili, ginger, turmeric, tomato sauce, onions and black pepper. We also added our own special touch by adding cumin, saffron and a bay leaf. We also used fresh cilantro as a flavorful and colorful topping.
Make this Creole dish at home for your family & friends
Sausage rougail is a traditional dish from Reunion Island and is often enjoyed by families when they come together for Sunday lunch. Reunion Island is on many people’s bucketlists and considered one of the most beautiful places in the World. Eating this dish is definitely part of the Reunion experience!
Sausage rougail is also prepared in Mauritius and Madagascar. Have you been to any of these wonderful places yet? If you have, please let us know about your experience in the comments below!
We highly recommend making this on a cosy afternoon, with a glass of wine in hand and listening to some jazz in the background. You will love the aroma that fills your home as this cooks. The sweet spot is letting it cook long enough for all of the spices, meat and brown rice to come together in the most perfect way.
Selecting the sausage
We always prioritize using organic sausage for this recipe. We can find them locally here at the healthfood store or even the grocery store. (If you are in France, you can use organic “saucisse de Toulouse” from Carrefour for this recipe.) You will need a thick and meaty sausage with a high fat content to recreate this traditional Creole dish at home.
Serving the sausage rougail
We love serving sausage rougail on a bed of gorgeous brown rice. Traditionally, it is served on white rice and if you prefer white rice, you could absolutely serve it in this way too.
This tastes even better the next day!
We love preparing food on the spot right before we eat it. However, it is nice to have a repertoire of tasty recipes you can prepare in advance and reheat the next day for a quick, simple and delicious lunch or dinner. This is that recipe! You can heat and reheat for the next 2-3 days and the flavors just become better and better as the meat and spices have time to come together as a big happy family.
We hope you love this sausage rougail! If you make it, tag #ahedgehoginthekitchen.
Love this dish? Want to make a fishier version?
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- 1 cup of brown rice
- 2 or 3 Italian sausages
- 1 red onion (sliced)
- 1 tsp of chilli powder
- 2 garlic cloves (sliced)
- 1 tsp of turmeric
- 1 tsp of cumin
- 1 pistil of saffron
- 1 sprig of thyme
- 1 bay leaf
- 1.5 cup of tomato sauce
- 2 medium tomatoes (chopped)
- 1 inch of fresh ginger (grated)
- Salt and pepper
- Olive oil
- 2 sprigs of cilantro
- Heat olive oil in a pan on high heat.
- Add the rice and stir for 2 minutes.
- Pour in 3 cups of water and cover.
- Turn the heat down to very low heat when you first see signs of steam.
- Cook for 45/50 minutes. Don't uncover the pan until the end.
- Meanwhile prepare the rougail sausage.
- Cut each sausage into 3 or 4 pieces.
- Heat olive oil in a casserole on high heat.
- Add the sausages and cook for 5 minutes.
- Set aside.
- Reduce the heat to medium heat.
- Add the onion, a pinch of salt and chilli pepper and cook until the onion softens (5-7 minutes).
- Add the sausage, cloves of garlic, turmeric, cumin, saffron, thyme and bay leaf and cook for 3 minutes.
- Reduce the heat to low heat.
- Add the tomato sauce, fresh tomatoes, ginger and 2 pinches of salt and stir.
- Cook for 30 minutes.
- Add black pepper and cilantro before serving.
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