A popular Creole dish, this Sausage Rougail is a tasty stew of smoked sausages with fresh ginger, onions, tomatoes, herbs and hot peppers. It yields delicious smokiness combined with spicy flavors, with all the comfort of a warming, saucy dish. A one-pot, easy family meal that’s on the table in 40 minutes, and always pleases!

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans.