Rougail Saucisse

Introduction to Rougail Saucisse

Rougail Saucisse is a traditional dish hailing from the island of Réunion, a French department located in the Indian Ocean. Known for its vibrant flavors and aromatic spices, this dish has become a staple in Creole cuisine. The term "rougail" refers to a sauce or relish typically made with spices, tomatoes, and other ingredients, while "saucisse" means sausage in French. Together, Rougail Saucisse is a delightful sausage stew that embodies the cultural melting pot of Réunion, with influences from African, Indian, European, and Chinese culinary traditions.

The history of Rougail Saucisse dates back to the colonization of Réunion, where different cultural groups contributed to the island's rich culinary heritage. Today, it remains one of the island's most beloved dishes and is often served during family gatherings and festivities. This dish is not only popular in Réunion but has also gained recognition in other parts of the world, particularly in areas with a strong Creole influence.

Ingredients

Before diving into the preparation of Rougail Saucisse, gather the following ingredients:

• Saucisse (preferably spicy pork sausages) - 500g
• Tomatoes - 4 large
• Onions - 2 medium
• Garlic - 4 cloves
• Ginger - 1-inch piece
• Thyme - 2 sprigs
• Turmeric - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Vegetable Oil - 2 tablespoons
• Scotch Bonnet pepper - optional, for heat

Preparation

Step 1: Preparing the Ingredients

Before cooking, it's important to prepare all the ingredients. Start by slicing the saucisse into thick rounds. If using a particularly salty variety, you may want to blanch the sausages in boiling water to remove excess salt. Set the sausages aside.

Next, dice the onions and tomatoes. Crush the garlic and grate the ginger. If you're using Scotch Bonnet for extra heat, deseed and finely chop it.

Step 2: Cooking the Rougail Saucisse

In a large pot or skillet, heat the vegetable oil over medium heat. Add the sliced saucisse and cook until browned on all sides. This process should take about 5-7 minutes. Once browned, remove the sausages from the pot and set them aside.

In the same pot, add the diced onions and sauté until they become translucent. Stir in the crushed garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Next, add the diced tomatoes, thyme, and turmeric. Stir the mixture well, ensuring the spices are evenly distributed. Season with salt and pepper to taste.

If using, add the chopped Scotch Bonnet pepper at this stage, adjusting according to your heat preference. Allow the sauce to simmer for about 15 minutes, stirring occasionally.

Once the sauce has thickened, return the browned saucisse to the pot. Stir to coat the sausages in the flavorful sauce. Cover and let it simmer for another 15-20 minutes, or until the sausages are fully cooked through and the flavors have melded together.

Step 3: Cooking Time

The combined cooking time for Rougail Saucisse is approximately 40 minutes. For precise cooking duration tracking, consider using a cooking timer.

Serving and Enjoyment

Rougail Saucisse is traditionally served with steamed white rice, which complements the rich and spicy flavors of the dish. To serve, spoon the sausages and sauce over a bed of rice and garnish with fresh herbs if desired.

This dish pairs well with a refreshing salad or a side of vegetable achar for some contrast in flavors and textures. Additionally, a chilled glass of beer or a tart lemon soda makes for a perfect accompaniment to balance the spice.

Whether you're hosting a gathering or enjoying a cozy meal at home, Rougail Saucisse is sure to transport you to the tropical paradise of Réunion with every bite. Bon appétit!