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Sausage rougail

Name: Sausage rougail
Prep time: 16 min
Cook time: 1 h 14 min
Total time: 1 h 30 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g sausage; 2 tablespoons oil; 1 garlic clove; 1 onion; 800 g peeled and chopped tomatoes; 1 tablespoon turmeric; 1 red chilli; 1 beef stock cube; Salt; Pepper

Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.

69 K 4.7/5 (3 reviews)516714

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 400 g sausage
2 2 tablespoons oil
3 1 garlic clove
4 1 onion
5 800 g peeled and chopped tomatoes
6 1 tablespoon turmeric
7 1 red chilli (optional)
8 1 beef stock cube
9 Salt
10 Pepper
Total weight: 1,385 grams

Times for this recipe

Preparation

20 min.

Cooking

1 hour 15 min.

All in all

1 hour 30 min.

Preparation 20 min.

Cooking 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 min.

Prick 400 g sausage all over with a fork.

Stage 2 - ⌛ 10 min.

Pour 2 tablespoons oil into a large pan on medium heat. When good and hot, add the sausages and cover.

Leave to cook gently and turn halfway through cooking.

Stage 3 - ⌛ 3 min.

Meanwhile, peel 1 garlic clove and chop.

Set aside.

Stage 4 - ⌛ 4 min.

Prepare 1 onion and chop finely.

Stage 5 - ⌛ 2 min.

When the sausages are nicely browned all over, remove from the pan and transfer to a plate.

Stage 6 - ⌛ 4 min.

Put the chopped onion and garlic into the pan with the fat from the sausages.

Salt, pepper and cook while stirring for 4 or 5 minutes, allowing them to colour slightly.

Stage 7 - ⌛ 2 min.

Add 800 g peeled and chopped tomatoes, 1 tablespoon turmeric, 1 red chilli and 1 beef stock cube. Mix well.

Stage 8 - ⌛ 4 min.

Cut the sausages into chunks...

Stage 9 - ⌛ 1 hour

...and add to the pan.

Mix again, then turn down the heat to minimum and cover.

Leave to simmer gently for 1 hour.

Stage 10

Take the lid off 1/4 of an hour before the end and leave to finish cooking uncovered.

Check the seasoning.

Stage 11

Best served on a bed of plain white rice.

Remarks

For the chilli pepper, if possible use a bird's eye chilli, split in half.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	3 g RDI=1 %	12 g RDI=17 %	146 kcal RDI=7 %	615 kJ RDI=7 %
Per person	11 g RDI=17 %	8 g RDI=3 %	28 g RDI=39 %	338 kcal RDI=17 %	1,415 kJ RDI=17 %
Whole recipe	67 g RDI=103 %	52 g RDI=20 %	172 g RDI=236 %	2,028 kcal RDI=101 %	8,492 kJ RDI=101 %