Reunion- Rougail aux Saucisses Recipe

Reunion- Rougail aux Saucisses Recipe

When I asked my friend of Malagasy heritage for any recipes from Madagascar, she couldn’t think of anything specific. However, she did know a few dishes from Reunion such as this recipe for Rougail aux Saucisses. In French, saucisse means sausage. Rougail is more difficult to translate but is a particular mix of Creole spices used in the sauce. This is a very simple and tasty dish. I served it with a side of steamed, white rice. I found these sausages at the supermarket, and they had a fairly neutral taste. Definitely, the type of sausage can be varied. In fact, I could imagine this being delicious with a spicier sausage, if you like a bit more bite.

Boiling Saucisses
Browned saucisses


500g saucisses
1 1/2 Tbsp oil
1 large onion, minced
1 garlic clove, chopped
1 small piece of ginger, chopped
4 tomatoes, finely chopped
1 large green chile, sliced
Salt and pepper to taste
Spicy tomato sauce (optional)


First in a large pot, boil the sausages for about 10 minutes. Then drain the sausages and transfer them to a frying pan. Fry them and then cut them into slices.

In a clean large pot, saute the onions in oil for a few minutes then add the sliced sausages. Next add the garlic and ginger, and finally the tomatoes and chile. Mix well. Then cover the pot and cook over medium-low heat for about 30 minutes. Then uncover and stir for about 5 minutes until sauce is slightly thickened. Season with salt and pepper to taste.

Serve with rice and a spicy tomato sauce.

Add onions, garlic, ginger
Add tomatoes and chile

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