Rougail Saucisse
Brought to you by: Armando Vezza - Recipe from the Reunion Island in the Indian Ocean taught to me by my Créole friend. The island is a French possession.
Conversion Table U.S. to Metric and Metric to U.S.

Ingredients: (serves 4)

  • 6 sausages Toulouse style or type 4 large hot dogs Montbéliard
  • 4 tomatoes - 4 onionsrougail.png
  • 6 cloves garlic
  • Thyme, bay leaf
  • Salt and pepper
  • 1 teaspoon turmeric (saffron)
  • A green chilli (optional)
  • Olive oil


Prick the sausages and put them in boiling water for 10 min.
Empty the pot. Put aside the sausages. Heat the olive oil. Fry the chopped onions and crushed garlic without letting them get too much colour. Cut sausages into pieces of 1.5 cm and sauté with the onions. After 5 minutes, add the chopped tomatoes and spices (cut chilli into pieces). Mix together and simmer over low heat, removing the lid from time to time to remove excess water. Serve with Thai or Basmati rice.

They eat this with a spicy chili sauce with lime or tomatoes or kiwi. Here is the lime one, it’s quite hot so just put a little mixed in with the rice!!

Rougail Citron (Creole chili sauce with lime)
  • a few green chilliescitron.png
  • sea salt
  • small piece of ginger
  • 1 lime
  • 1 onion
  • a little olive oil
  • mortar and pestle
Take a few small green chillies from the freezer and grind them with a little sea salt (easier to ground in the mortar if still frozen). Add the finely chopped ginger. Add the rind of the finely chopped lime. Add the juice from the lime. Add the finely chopped onion. Add a little olive oil and grind everything to form a paste you can eat with any exotic rice or pasta dish. A quicker way is to put ingredients in a mixer starting with the sea salt and chillies.