Rougail originates from the Mascarene Islands (this can also be spelled rougaille depending on which island it is from). There are many variations of rougail. The base can be made from peanuts, onions, tomatoes, fruit or tamarind and can include vegetables, seafood or sausage.
Rougail Saucisse (sausage rougail) is a popular dish on the Reunion island. It is extremely simple to make using tomatoes, onions, garlic, ginger and chopped artisanal sausages. It is traditionally served with rice and can be made spicy or not, depending personal preference.
I enjoy making rougail as a mid-week meal as it is quick, easy, adaptable and a good way to use our favourite vegan sausages. I like to add a tin of green lentils to the dish also if I have them in as it adds a nice texture to the rougail.
I used to cook the sausages in the rougail over a low heat for a while when using meat, but vegan sausages break up more easily, so I cook the sausages separate and put them in near the end of cooking so they maintain their shape. Along with the ginger and garlic, I like to add bay leaf, cinnamon and thyme for flavour and I add a little stock – I have been using Massel Chicken-Style Stock Powder which is gluten free, vegan and has lots of flavour. Of course, being me, I also use chillies also for some heat.
I made a cooling cucumber, tomato and onion salad to go with the rougail using extra virgin olive oil. I have a friend who lives in Spain who is building up an online organic food shop selling delicious Spanish extra virgin olive oil – this is on offer at the moment with 10% off your first order if you mention ‘Something Dishy’ when you purchase! You can visit their Facebook page here or by clicking the image below,
I also made a pilau rice using brown basmati rice and five crushed cardamom pods cooked in water and turmeric. The flavours of each dish compliment each other beautifully. Please see the recipe below and I am sure you will enjoy!
Sausage Rougail (Rougail Saucisse)
- FOR THE ROUGAIL
- 1 tbsp extra virgin olive oil
- 1 stick cinnamon
- 2 medium onions sliced
- 6 cloves garlic crushed
- 1 inch piece ginger grated
- 1 tbsp thyme
- 2 bay leaves
- 2 birdeye chillies chopped (optional)
- 2 400g tins chopped tomatoes
- 100 ml vegan stock (we use Massel)
- 1 tin green lentils drained (optional)
- 12 vegan sausages of choice
- handful coriander chopped
- FOR THE CUCUMBER, TOMATO & ONION SALAD
- 1/2 cucumber peeled and cut into half moons
- 2 juicy tomatoes roughly chopped
- 1 medium onion thinly sliced
- 1 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- 1/2 tsp salt
- 1 tsp course ground black pepper
- Cook your sausages according to pack instructions and cut each one into around 3 / 4 pieces.
- Heat the oil in a large pan with the cinnamon stick and add the onions.
- Fry the onion and cinnamon over a medium heat for 5 minutes.
- Stir in the garlic, ginger, thyme, bay leaves and chillies (if using) and cook for a further minute.
- Stir in the tomatoes and stock and reduce the heat to low and simmer for 10 minutes.
- Add the sausages and lentils (if using) and simmer for a further 10 minutes.
- Stir in the chopped coriander and add black pepper to taste.
- FOR THE SALAD
- Place the cucumber, tomatoes and onion in a bowl.
- In a separate small bowl mix together the oil, vinegar, salt and pepper.
- Add the dressing to the vegetables and mix well.