Rougaille saucisse is hearty and easy to make. Sausage is cooked with varying creole spices and herbs for a very flavorful and filling meal. Bring a taste of Reunion Island to your dinner table in just a few easy steps.

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If you're looking for a dinner that's warm, hearty, and not traditionally made in most homes then this is it. Rougaille saucisse was something I had never heard about until recently. When it tried it for the first time I was shocked by all the flavor. It’s the perfect balance between mild and spicy, and it makes my love for Creole cooking that much stronger. I’m really excised for you all to try this delicious and easy dinner.

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Why You'll Love Rougaille Saucisse
What is Rougaille Saucisse?
What You Need to Make Rougaille Saucisse
Substitutions You Should Try
How to Make Rougaille Saucisse
Instant Pot Instructions
Storing Rougaille Saucisse
The Best Rougaille Saucisse (Sausage Rougail)

Why You'll Love Rougaille Saucisse

The spice can be tamed with just one simple ingredient swap. This is extremely important if you're feeding a picky family. To do this purchase a mild sausage instead of cajun. You may want to omit the red pepper flake as well because this ingredient really brings the heat.The remaining creole ingredients only provide flavor.
You can make it on the stove in one pot. This makes it easy and convenient for weeknights when you don't have the energy to do a load dishes.
Make rougaille saucisse in the instant pot. It's so easy and convenient. The instant pot does a great job at cooking quickly without much work at all. See the pressure cooker instructions below.
The name sounds fancy but it’s not much more than a thick sausage stew made with creole spices. Don’t worry about cooking techniques or ingredients you've never heard of. Everything is simple and straight forward.
From beginning to end this recipe shouldn’t be too time intensive. Prep time should only take 5-10 minutes, cook time is around 30 minutes, and then you're ready to go. Most of the cook time is completely hands off while it simmers.

What is Rougaille Saucisse?

Rougaille saucisse also known as sausage rougail is a dish commonly prepared on Reunion Island. In case you've never heard of it, it's located in the Indian Ocean and is considered to be a part of France. It's also eaten in Mauritius which is an island next to Reunion Island. Both are located off the southeast coast of Africa. Both islands are packed with tropical climates all year around and breathtaking views.

The rougaille pronunciation is roo-gahy and it translates to a combination of spices such as ginger, thyme, pimiento, and tomatoes which are commonly used in Creole cuisine. Rougaille can enjoyed many different ways such as the following recipes:

A tuna rougaille recipe - tuna cooked in tomatoes and creole spices
Similar to tuna rougaille is fish rougaille - a hearty seafood recipe
Boneless or Bone-in chicken rougaille - cooked in a rich rougaille sauce with tomatoes, thyme, ginger, garlic, and onions -- a very delicious hearty meal
As a breakfast in the form of egg rougaille - includes poached eggs with a spicy creole tomato sauce

The word saucisse is pronounced sosis and it translates to a small sausage. This does not refer to the sausage that's easily ground. Instead, it refers to sausage that is kept in a casing. In this recipe the sausage is chopped into thick pieces then pan fried and cooked in the tomatoes and other spices. When you put the two words together, rougaille saucisse, it describes sausage that's cooked with a combination of spices such as ginger, thyme, pimiento, and tomatoes. The recipe is commonly enjoyed in French and African cuisine.

What You Need to Make Rougaille Saucisse

Olive oil - we use olive oil for added flavor. We recommend using a high quality olive oil

Onion - we chose a white onion for the recipe but yellow or sweet can be substituted

Pimiento Peppers - a sweet pepper with very little heat. They can be red, green, yellow, and maroon. We used red pimiento in the rougail saucisse.

Ginger - using fresh ginger root is going to provide the best flavor. Pre-minced ginger can be substituted if you cannot find fresh.

Garlic - again, much like ginger, fresh is best in this recipe. We prefer crushed garlic or minced garlic in this recipe. I don’t recommend substituting garlic powder in this recipe.

Red Pepper Flake - this is an optional ingredient. It adds a little spice without changing the flavor of the rougail saucisse. Leave the chili pepper flake out completely if you have kids or adjust to your liking.

Cajun Smoked Sausage - any smoked sausage will do in this recipe. We chose cajun sausage because it adds so much flavor and heat. Cajun sausage typically includes flavors such as green peppers, onions, paprika, cayenne, and more. Substitute for a milder sausage if you're sensitive to the heat.

Crushed Tomatoes - we use canned but you can use fresh if you have them on hand. They're perfect in this recipe because they're the mix between diced tomatoes and tomato paste adding pieces of chunky tomatoes along with sauce.

Thyme - fresh or dried will work just fine. We used dried thyme in this recipe.

Turmeric - adds bright color and flavor to the dish. Turmeric also contains many health benefits that often go not talked about.

Salt & Pepper - to taste

Bay Leaf - for added flavor as the sausage rougail cooks and simmers

Green Onion - to garnish

Substitutions You Should Try

Consider using a flavored or infused olive oil. Our personal favorites are garlic olive oil and chili olive oil. The garlic adds so much flavor and the chili adds a touch of heat.
Can't find pimiento peppers? Don’t worry. These can easily be substituted for red bell peppers, peppadews, piquillos, or any other red peppers that are mild and sweet.
Cajun smoked sausage is incredibly delicious in this recipe but it may not be that easy to find. On the other hand you may not want all the spice that the seasoned sausage provides. Any pork smoked sausage will work great in this recipe. Consider andouille or just a regular smoked pork sausage instead.

How to Make Rougaille Saucisse

Step 1. In a large skillet heat olive oil over medium heat. Once heated add the onion, pimiento peppers, ginger, garlic and red pepper flake. Stir and cook until the onion becomes translucent. About 4-5 minutes depending on how hot your skillet is. All ingredients are cooked together to build the flavor base. Prepare to fill your home with delicious aromatic flavors.

Step 2. Add the cajun smoked sausage to the skillet and cook until brown on all sides. Stir well so the sausage is on the bottom of the pan. Let cook undisturbed for a few minutes before stirring giving the sausage time to brown.

Step 3. Add tomatoes, thyme, turmeric, salt and pepper and bay leaf. Stir well to fully combine all ingredients. Reduce heat to low heat and cook covered for 20 minutes.

Step 4. Garnish with green onion and serve immediately with white or yellow rice.

Instant Pot Instructions

Step 1. After prepping all your ingredients, add the olive oil to the instant pot and press the saute button. Allow to heat then add chopped onions, pimiento peppers, ginger, garlic, and red pepper flake. Cook for about a minute, stirring occasionally, until the onion and garlic start to cook down. It's not completely necessary for the onion to become translucent since it will cook down even more rapidly under high pressure.

Step 2. Add the sliced smoked sausages and cook until the sausage starts to brown on both sides. About 2-3 minutes. If the instant pot gets too hot consider hitting cancel to let the pot cool down and prevent burning. You may also add a splash of water to deglaze the pan if necessary.

Step 3. If you have not already, hit cancel to turn the saute setting off. Add crushed tomatoes, thyme, turmeric, bay leaf and salt and pepper to taste. Cook on manual for 4 minutes followed by a quick release.

Step 4. Once done, serve the rougail saucisses dish immediately over white or yellow rice and top with green onion to garnish.

Storing Rougaille Saucisse

Rougaille saucisse can be stored in an air tight container for up to a week in the refrigerator. I recommend storing the sausage and sauce separate from the rice for the best results. For longer term storage leftovers can be stored in the freezer for up to 3 months. If freezing, be sure to thaw completely before reheating.

To reheat, simply place the sausage rougaille over the rice on a microwave safe dish and cover with a damp paper towel. Microwave for 30 seconds at a time until fully reheated.