Entree: Mauritius – National Cuisine – Rougaille (Creole tomato and sausage stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) Creole or pork sausages (about 6–8 small sausages), sliced into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, finely grated
- 1–2 fresh red chilies (piri-piri or bird’s eye) finely chopped, to taste
- 3 tbsp (45 g) tomato paste
- 2 lb (900 g) ripe tomatoes, roughly chopped (or 2 cans 14 oz / 400 g each diced tomatoes)
- 1/2 cup (120 ml) water or light stock
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) smoked paprika or mild curry powder (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt, to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, for garnish
- 1 tbsp (15 ml) lime juice, to finish (optional)

Instructions

1. Heat the oil in a large skillet or heavy pan over medium-high heat. Brown the sliced sausages in batches until nicely caramelized, about 5–7 minutes; transfer to a plate and set aside.
2. In the same pan, reduce heat to medium and add the sliced onion. Sauté until soft and translucent, about 6–8 minutes. Add the garlic, ginger, and chopped chilies and cook 1–2 minutes until fragrant.
3. Stir in the tomato paste and cook 2 minutes to remove raw flavor, then add the chopped fresh tomatoes (or canned tomatoes), water or stock, thyme, sugar (if using), and smoked paprika or curry powder (if using). Bring to a gentle simmer.
4. Return the browned sausages to the pan, stir to combine, and reduce heat to low. Cover and simmer for 20–30 minutes, until sausages are cooked through and the sauce has thickened and melded.
5. Taste and season with salt and pepper. Stir in lime juice if using for brightness. Remove thyme sprigs if used.
6. Garnish with chopped cilantro or parsley and serve hot—traditionally paired with steamed rice, farata, or crusty bread.