Entree: Mayotte – Rougail saucisse (Sausages in spiced tomato and chile sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 smoked pork sausages, approx. 1 lb (450 g) total
- 2 tbsp (30 ml) vegetable oil
- 2 medium yellow onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 (2-inch) piece fresh ginger, peeled and minced (about 1 tbsp / 15 g)
- 4 medium ripe tomatoes, chopped, about 1 lb (450 g) or 2 cups (480 ml) chopped
- 2 tbsp (30 g) tomato paste
- 2–3 bird's eye chiles (or 1 jalapeño), finely chopped (adjust to heat)
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste
- 2 tbsp (30 ml) lemon juice (or 1 small lime)
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (6 g) chopped fresh parsley (optional)

Instructions

1. Step 1: Slice the smoked sausages into 1/2-inch (1 cm) rounds. Heat the vegetable oil in a large skillet or Dutch oven over medium heat and brown the sausage slices, 4–6 minutes, turning so they color evenly. Remove sausages and set aside, leaving fat in the pan.
2. Step 2: Add the sliced onions to the pan and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook 1–2 minutes until fragrant.
3. Step 3: Stir in the chopped chiles, turmeric and black pepper, then add the chopped tomatoes and tomato paste. Break down the tomatoes with a spoon and bring to a simmer.
4. Step 4: Return the browned sausages to the pan, reduce heat to low, cover partially and simmer gently 15–20 minutes until the sauce thickens and flavors meld. Stir occasionally and adjust seasoning with salt.
5. Step 5: Finish with lemon juice and fold in chopped cilantro and parsley. Serve hot over steamed rice, bread or manioc.