Saturday, 11 October 2014

Rougail saucisses recipe

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

  1. Boil sausages in a large pan of water for 15 minutes then chop into pieces.
  2. Dice onions and tomatoes.
  3. Crush and blend together salt, garlic, ginger and chillies to make a paste (use a pestle and mortar if you have one).
  4. Fry the sausage pieces for 5 minutes in a pan, then put them to one side.
  5. 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.
  6. Finally, add the sausage pieces and stir.
  7. 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!

This post was originally published on the Welcome to Reunion Island blog.

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