Skip to content
FriendsPantry

Mauritian

Rougaille saucisses

Non-vegetarian

Rougay sosis

Sausages simmered in rougaille, the thick Creole tomato sauce with thyme, ginger, garlic and chilli that sits at the heart of Mauritian home cooking.

Rougaille saucisses is a Mauritian main course from Mauritius, ready in about 45 minutes and made with pork sausage, thyme (fresh) and tomato. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
477

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Fry the sausage (opens in a new tab) pieces in the oil over medium heat until browned. Lift out and set aside.

  2. Step 2

    In the same pan soften the onion (opens in a new tab), then add garlic (opens in a new tab), ginger, thyme (opens in a new tab) and chillies and fry for a minute.

    • 6 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomatoes (opens in a new tab), tomato paste (opens in a new tab) and salt and cook, stirring, until they break down into a thick sauce.

    • 10 min
    • medium heat

  4. Step 4

    Return the sausages (opens in a new tab) and simmer 5 minutes until cooked through. Finish with spring onion (opens in a new tab) and parsley (opens in a new tab) and serve with rice.

    • 6 min
    • low heat

    Food safety: Fresh sausages must be cooked through with no pink in the centre.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Mauritius · Commonly attributedRougaille is shared by the Creole cuisines of Mauritius, Réunion and Seychelles.Also popular in SeychellesMore food from Mauritius
Dish
Lunch · Dinner · Main courses · Stews & braises
Cooking method
Pan-fried, Simmered
Taste
savoury, tangy, spicy (chilli heat), herby
Diet
Dairy-free · No nut ingredients · Low-carb
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Low-carb · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Everyday · Child-friendly
Cook more with
Pork sausage · Thyme (fresh) · Tomato · Onion · Garlic · Fresh ginger
Techniques
Pan-frying · Simmering

Allergens

  • May contain: Wheatfrom pork sausage
  • May contain: Glutenfrom pork sausage
  • May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

477 kcal per serving

Calculated

1 serving ≈ 351 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 13%
  • Fat 71%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy477 kcal136 kcal
Protein19.7 g5.6 g
Carbohydrate15.7 g4.5 g
Net carbohydrate12.8 g3.6 g
Sugars7.6 g2.2 g
Added sugars0 g0 g
Fibre2.9 g0.8 g
Fat37.6 g10.7 g
Saturated fat11.3 g3.2 g
Trans fat0.2 g0 g
Cholesterol86 mg25 mg
Sodium1007 mg287 mg
Salt equivalent2.5 g0.7 g
Vitamins & minerals per serving
Potassium
775 mg
Calcium
50 mg
Iron
3 mg
Magnesium
47 mg
Vitamin A (RAE)
79 µg
Vitamin C
36 mg
Vitamin D
—
Vitamin B12
1.3 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato paste, spring onion, parsley, long-grain white rice.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Ripe, juicy tomatoes are what make a good rougaille; add a splash of water only if it gets too thick.

Common mistakes

  • Rushing the tomatoes — rougaille should cook down until thick and the oil shows at the edges.

Serve with

  • Rice, lentils (dholl) and a chilli paste or achard on the side.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat in a pan until piping hot.

Variations

  • Rougaille poisson salé (Mauritius): Salt fish, soaked and flaked, simmered in the same sauce.
  • Rougaille ourite (Mauritius): Octopus rougaille, popular in Rodrigues and coastal villages.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like