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Rougail Sausage

Cuisine of Reunion Island, France



- 2.25 pounds (1 kg) saucisses de la Réunion (Réunion sausages), smoked and roughly cut. As a substitute use saucisses de Toulouse (Toulouse sausages)
- 3 or 4 onions, finely chopped
- 6 to 8 small tomatoes (variety: olivette or another heirloom variety), diced
- chives
- curry leaf
- 4 or 5 garlic cloves
- ginger
- rice (preferably basmati)
- different legumes (lentils, white beans, butter beans, etc.)
- thyme
- turmeric
- bird pepper (to taste)
- kaffir lime



Prepare the rice in a rice cooker (steamed rice).

The legumes: heat the legumes in a pot of water with 1 teaspoon of turmeric, 2 sprigs of thyme (preferably fresh). Add salt to taste.

The tomato rougail: mix a diced tomato with a pinch of salt, the bird pepper, and a little kaffir lime zest. Set aside in a cool place.

The sausages: peel the garlic and the ginger. Prick the sausages and then blanch them to remove some of the fat. Cut the sausages in ¾ or 1 ¼ inch (2 or 3 cm) pieces. Heat 2 tablespoons of oil. Add the sausages to the hot oil. Brown them along with the onions. Once they are nice and brown, drain the excess grease. Cook over low heat with the tomatoes, garlic, ginger, and curry leaf. Let simmer until the sauce is consistent (avoid adding water, as this will dull the taste of the sausages). Sprinkle the dish with chives just before serving.

Serve the rice first, then the legumes over the rice, and the rougail to the side. Always serve the pepper on the edge of the plate.


Serve 6

Courtesy of French Government Tourist Office


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