Rougail Sausage Recipe

Reunion Island Sausage Rougail

Rougail sausage is the most representative dish in Reunion Island cuisine. Rougail sausage is generally accompanied by white rice, saffron rice or zembrocal, a mixture of white rice, potato and turmeric, saffron from Réunion. Very easy to do you will love it ...

Rougail sausage recipe


Ingredients for 8 to 10 people.
  • Sausages. Fresh or smoked (about 1 kg)
  • 3 medium onions.
  • 3 or 4 cloves of garlic. (optional)
  • 5 or 6 tomatoes.
  • A sprig of thyme.
  • Half an inch of ginger. (optional)
  • 1/2 teaspoon of turmeric.
  • 1/2 teaspoon of salt.
  • 1/2 teaspoon of pepper.
  • 5 tablespoons of oil



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First, prick the sausages with the tip of a knife and then boil them for about 20 minutes.
Meanwhile, peel the garlic cloves and onions.
Cut the tomatoes into small cubes.
Chop the onions and prepare the “crushed mixture”: crush or mix the garlic with a little salt, pepper, the thyme leaves and a piece of ginger.

Then, drain the sausages and cut them into more or less large pieces (approximately 2 cm), it is according to your tastes. In a pot, heat a little oil over high heat and fry the sausages.
When they are golden brown, add the chopped onions and turmeric. Stir for about a minute, then add the crushed mixture. Stir and brown the spices for a minute or two.



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Pate de piment


Then add the crushed tomatoes. Stir and let them stew for about a minute, still over high heat.
To finish, mix everything well, and let simmer over low heat and covered until the sauce has reduced. Reduction almost dry.





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To know more about the gastronomy and cuisine of Réunion



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Pate piment cabris rouge

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Rhum Charrette

Rhum Charrette

Rougail sausage recipe


Recipe | Rougail | Sausage | Island | Meeting

Photos & Videos Credits

Pictures: Yohan Payet - Food By Steph


Un commentaire pour “Recette Rougail Saucisse”

  1. Bordot says:

    pas du tout le curcuma dit être ajouté à la fin de la préparation de la rougaille de saucisses jamais en même temps que les oignons avant de servir ne pas oublier le persil finement haché

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