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






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.


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.



thanks to food by steph for these magnificent photos of the traditional rougail sausage from Réunion.

thanks to Yohan Payet  for recipes.

Tell us in the comments below, if you liked it !!!

To know more about the gastronomy and cuisine of Réunion



Other Recipe from Reunion Island


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

Leave a Reply

Your email address will not be published. Required fields are marked *




Companies in Reunion


More on Reunion