Description
A flavorful and spicy Reunion Island sausage rougail, perfect for Christmas celebrations.
Ingredients
Scale
- 500g Reunion Island sausages (saucisse pays)
- 2 large onions, sliced
- 4 tomatoes, chopped
- 3 cloves garlic, minced
- 2–3 fresh chilies (like scotch bonnet or bird’s eye), finely chopped (adjust to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon oil (vegetable or coconut)
- Salt to taste
- Pepper to taste
- Optional: 1 sprig of thyme
Instructions
- Prick the sausages several times with a fork.
- Heat the oil in a large skillet or pot over medium-high heat.
- Sear the sausages on all sides until browned. Remove the sausages from the skillet and set aside.
- In the same skillet, add the sliced onions and cook until softened and lightly browned, about 5-7 minutes.
- Add the minced garlic, grated ginger, and chopped chilies. Cook for 1-2 minutes until fragrant.
- Stir in the chopped tomatoes and thyme (if using). Cook until the tomatoes break down and form a sauce, about 8-10 minutes.
- Return the sausages to the skillet.
- Season with salt and pepper to taste.
- Cover the skillet and simmer for 15-20 minutes, or until the sausages are cooked through and the sauce has thickened.
- Remove the lid and cook for a few more minutes if you prefer a thicker sauce.
Notes
- Reunion Island sausages are typically pork-based and seasoned with local spices. If unavailable, a good quality spicy pork sausage can be substituted.
- Adjust the amount of chili to control the heat level.
- Serve hot with rice or rougail potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 kcal
- Sugar: Approximately 5-7g
- Sodium: Approximately 600-800mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 15-18g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 10-15g
- Fiber: Approximately 2-3g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 70-90mg
Keywords: Reunion Island sausage, rougail, Christmas, Creole sausage, spicy sausage, Reunion cuisine