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Flavorful Creole Sausage Tomato Stew

Featured in Tender beef cooked to perfection.

This sausage stew from Reunion Island captures the heart of Creole cooking by blending smoky sausages with vibrant spices. The recipe’s secret lies in its two-step sausage preparation—first boiling to remove excess fat, then frying for extra flavor. Simmered with tomatoes, onions, and a custom spice mix, the sauce develops rich layers over time. Add chili for some extra kick, and let ginger and garlic bring it all together into a comforting, flavor-packed meal that only gets better as it rests.
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alicia in the kitchen
Updated on Sat, 01 Mar 2025 23:10:13 GMT
Reunion Spicy Sausage Dish Pin it
Reunion Spicy Sausage Dish | Tasteofsavor.com

The aromatic blend of smoked sausages mingling with vibrant spices, the gentle caramelization of onions in the pot, the gentle simmer of a slow-cooked sauce - Rougail Sausage is more than just a Réunion Island dish. This cherished recipe, passed down from a dear friend from Réunion, celebrates the heart of Creole cooking.

My first taste of Rougail Sausage came during dinner at Marie's home, where she revealed that perfectly balanced chilies and patient simmering transform a good Rougail into an exceptional one.

Essential Ingredients Guide

  • Smoked Sausages (4-6) - Morteau or Montbéliard sausages work beautifully, offering authentic smoky notes
  • Chili Pepper (1 small) - Bird's eye chili is traditional; adjust amount to taste
  • Onions (2) - Red onions provide natural sweetness and rich color
  • Fresh Ginger - A key ingredient that adds distinctive warmth and aroma

Cooking Method

1.
Preparing the Sausages
Begin by blanching the sausages in simmering water to tenderize and remove excess fat, preparing them to absorb the sauce flavors.
2.
Building Flavors
Brown the sliced sausages in a heavy pot until golden, developing crucial flavor foundations.
3.
Creating the Rougail Base
Grind chili peppers with salt using a mortar and pestle, then incorporate onions and garlic to create the aromatic base.
4.
Slow Cooking
Allow the sauce to simmer gently, letting the tomatoes break down into a rich, flavorful sauce.

A stone mortar and pestle, seasoned from years of spice grinding, adds depth to each batch of Rougail.

Serving Suggestions

Present Rougail Sausage in a deep serving dish alongside fragrant white rice, allowing guests to combine sauce and rice to their preference.

Mijoté créole saucisses tomates épicé Pin it
Mijoté créole saucisses tomates épicé | Tasteofsavor.com

Regional Variations

Some Réunion families incorporate local greens (brèdes), while others add kaffir lime leaves for citrus notes.

Rougail Sausage embodies the essence of Réunion Island cooking - generous, aromatic, and community-centered. Each preparation connects us to this rich culinary heritage where meals celebrate life and togetherness.

Frequently Asked Questions

→ What’s the best type of sausage to use?
Smoked sausages like Montbéliard work great, but you could also use Toulouse or other Creole-style sausages.
→ Is it very spicy?
The heat level depends on your taste—you can reduce the chili or skip it completely for a milder version.
→ Can I make it ahead of time?
Absolutely, it’s even better when made early as the flavors deepen with time.
→ How long does it keep?
It’ll stay good in the fridge for 3-4 days, or you can freeze it for up to 2 months.
→ What pairs well with it?
Traditionally, it’s served with white rice and legumes like lentils or red beans.

Reunion Spicy Sausage Dish

A traditional dish from Reunion featuring smoked sausages slow-cooked with tomatoes, onions, and bold spices. A true taste journey.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Alicia

Category: Beef

Difficulty: Intermediate

Cuisine: Reunionese

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Vegetables and Herbs

01 2 red or yellow onions
02 2 garlic cloves
03 A small hot pepper (or mild, if you prefer)
04 A small piece of ginger (optional)
05 500 grams of crushed tomatoes
06 Dried thyme, crumbled
07 Olive oil
08 Salt and black pepper

→ Meats

09 4 smoked sausages (like Montbéliard, Toulouse, or Creole types)

Instructions

Step 01

Boil the sausages whole for 10 minutes in simmering water. Drain them, let them cool, then slice them into 1 cm thick rounds.

Step 02

Heat olive oil in a large pot over medium heat and cook the sausage slices for about 5 minutes, stirring occasionally, until they’re golden.

Step 03

Add the chopped onions, crushed chili with some salt, and grated garlic and ginger. Stir and let everything cook together for a few minutes.

Step 04

Stir in the crushed tomatoes and thyme. Season with salt and pepper to taste. Cover the pot and let it simmer gently for 45 minutes, stirring now and then.

Notes

  1. This dish tastes even better the day after it’s made.
  2. Traditionally served with plain white rice.

Tools You'll Need

  • Large pot
  • Knife
  • Mortar (optional)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 28 g
  • Total Carbohydrate: 12 g
  • Protein: 24 g