Entree: Réunion – Rougail Saucisse (Sausage rougail)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 smoked pork sausages, approx. 3.5 oz (100 g) each
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 6 cloves garlic, minced (about 0.5 oz / 15 g)
- 1.5 tbsp (22 ml) fresh ginger, minced (about 0.6 oz / 18 g)
- 1–2 green bird's-eye chilies, thinly sliced (adjust to taste)
- 1 tsp (5 g) turmeric powder or 1/2 tsp (2.5 g) ground curry (optional, for color)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 4 large ripe tomatoes, chopped (about 20 oz / 565 g) or 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) white vinegar or lime juice
- 1/2 cup (120 ml) water
- Salt to taste (about 1 tsp / 5 g)
- Freshly ground black pepper to taste
- 2 scallions, thinly sliced (for garnish)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Score a few slits in each sausage, then slice into 1/2-inch (1.3 cm) rounds. Heat oil in a large heavy skillet or Dutch oven over medium-high heat and brown the sausage slices in batches until they develop color; remove and set aside.
2. In the same pan reduce heat to medium, add the sliced onions and sauté until soft and beginning to caramelize, about 8–10 minutes. Add garlic, ginger, sliced chilies, and turmeric (if using) and cook 1–2 minutes until fragrant.
3. Add chopped tomatoes (or canned tomatoes) and thyme; stir to combine and cook until the tomatoes begin to break down, about 5–7 minutes. Add the browned sausages back to the pan, pour in the water and vinegar, season with salt and pepper, and bring to a gentle simmer.
4. Cover partially and simmer on low heat for 15–20 minutes, stirring occasionally, until the sauce is reduced and clings to the sausages. Adjust seasoning.
5. Finish with sliced scallions and chopped cilantro or parsley if using. Serve hot with steamed rice, lentils, or cari (Réunion curry) accompaniments.