Rougail saucisses is one of my favourite Creole meals. Saucisse is French for ‘sausage’ and rougail normally refers to the hot salsa condiment that accompanies all dishes in Reunion – here it’s used for the name of a main dish because Rougail Saucisses is traditionally quite spicy.
Ingredients for 4 people:
- 750g of sausages (normal or smoked)
- 5 onions
- 4 cloves of garlic
- 8 tomatoes
- 4 or 5 chillies (optional)
- 1 piece of ginger
- 2 tablespoons of oil
|Rougail saucisses cooking over an open fire at Le Maïdo|
- Boil sausages in a large pan of water for 15 minutes then chop into pieces.
- Dice onions and tomatoes.
- Crush and blend together salt, garlic, ginger and chillies to make a paste (use a pestle and mortar if you have one).
- Fry the sausage pieces for 5 minutes in a pan, then put them to one side.
- In the same pan, add the oil and brown the onions for one minute, then add the garlic and ginger, stir for two minutes, followed by the tomatoes and salt; mix everything together.
- Finally, add the sausage pieces and stir.
- Add a little water if necessary, then leave to simmer for 20 minutes.
Normally eaten with rice and lentils or haricot beans.
There you have it – a tasty and easy Creole meal from Reunion!