Many people have asked me for my Rougail Saucisses recipe. This is my own personal take on the dish but I have attached the original traditional recipe at the end for those interested.
A very short primer on the dish: This is a wildly popular dish on the Island of Réunion, where I spent a year teaching English. You can read more broadly about my travels in these posts. Réunion generally gets it’s creole culture (and flavor) from African, Indonesian, Chinese, Indian, and French cuisines. Rougail Saucisses is a Creole recipe, with a ton of that flavor!
Rougail Saucisses aka Sausage Ragu (Serves 4-6 people):
Ingredients:
2lbs loose pork sausage (Works phenomenally with tempeh as well!)
2-3 heads garlic
3-4 onions
2lbs tomatoes
olive oil
turmeric
paprika
salt
pepper
hot peppers (habañero, tobasco carolina reaper, ghost)
basmati rice
Steps:
Slice sausages, brown in a dutch oven w/ olive oil.
Dice onions and garlic, add to dutch oven. Cook until onions begin to caramelize
Dice tomatoes, add to dutch oven.
Stir frequently until tomatoes cook down into a soup. Bring to a boil.
Season with a copious amount of turmeric, and some paprika. Salt and pepper to taste.
Simmer on low heat. Let mixture boil down to desired consistency. (I've kept it here for hours sometimes and it turns out great)
Serve over white rice and with finely diced/pureed hot peppers!!
Should come out somewhere between a sauce and a stew, and look something like this:
Serve it over a bed of basmati rice, with
Scale up or down as you see fit!
Bon appétit!
Jean-Canot "J-C"
Below is the recipe that I learned from. Taken from a Réunionnais cookbook: