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Rougaille Saucisse
A quintessential Mauritian dish, Rougaille Saucisse features smoked sausages (saucisses fumées) simmered in a rich, tangy tomato-based sauce (rougaille) infused with onions, garlic, ginger, and thyme. It's typically served with white rice and often accompanied by a side of lentils (dal).
ð§ ææ
- 400 g Smoked sausages (saucisses fumées)(sliced into rounds)
- 500 g Tomatoes(chopped, or 1 can (400g) crushed tomatoes)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2-3 Thyme sprigs
- 1 Green chili(slit lengthwise (optional))
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- as needed White rice(for serving)
- as needed Cooked lentils (dal)(for serving (optional))
ðšâð³ äœãæ¹
- 1
In a bowl, blanch the sliced smoked sausages in boiling water for 2-3 minutes to remove excess salt and fat. Drain and set aside.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- 4
Add the chopped tomatoes (or crushed tomatoes), thyme sprigs, and the optional green chili. Stir well.
- 5
Bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Season with salt and black pepper to taste.
- 6
Add the blanched sausage slices to the rougaille sauce. Stir to combine.
- 7
Cover the pot and let it simmer gently for another 15-20 minutes, allowing the flavors to meld and the sausages to cook through in the sauce.
- 8
Remove the thyme sprigs and green chili before serving. Serve hot with steamed white rice and a side of cooked lentils (dal), if desired.
ð¡ ããã®ã³ã
- âUse good quality smoked sausages for the best flavor.
- âIf you prefer a spicier dish, add more green chilies or a pinch of chili powder to the sauce.
- âThe longer the rougaille simmers, the deeper the flavor will be.
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- Some recipes include a splash of white wine or vinegar for added acidity.
- Add a bay leaf along with the thyme for another layer of aroma.