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Rougail Saucisse

Tasty Sausage Stew recipe from Réunion
Prep Time 30 minutes
Cook Time 1 hour 30 minutes


  • 1 large onion finely chopped
  • 1 heaped tablespoon butter
  • 2 garlic cloves minced
  • ½ gram saffron
  • 1 hot red chilli pepper seeds removed and finely chopped
  • 1 tin of chopped tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon mixed herbs
  • 6 good-quality sausages
  • Salt and pepper to taste
  • 1 cup basmati rice 2 cups water
  • 1 tin red kidney beans drained
  • 4 tablespoons tomato concentrate
  • 2 tomatoes diced


  1. The rougail paste needs to be made the day before. Using a pestle and mortar, pound the onion, butter, garlic, saffron and chilli pepper for about 15 minutes. The mixture should be really fragrant and resemble a paste. Cover the mortar with cling film and refrigerate.
  2. In a large pan, simmer the chopped tomatoes with the sugar, mixed herbs, salt and pepper for about an hour.
  3. In the meantime, cook the sausages in boiling water for 10 minutes. Rinse the sausages, take their skin off and slice them (about 1 cm thick).
  4. Pound the paste for another 10 minutes.
  5. Add the sliced sausages and the paste to the tomato sauce. Stir and cover. Simmer until the rice is cooked.
  6. In a pan, warm the kidney beans mixed with the tomato concentrate and diced tomatoes.
  7. Place the rice and cold water in a pan, with a generous pinch of salt. Bring to boiling point on a high heat, then reduce the heat to minimum, cover the pan and leave it to cook, untouched, for twelve minutes. Once cooked, fluff the rice with a fork. It should be cooked to perfection.
  8. Serve with a glass of Bordeaux red wine.

Recipe Notes

You can make it gluten and wheat-free by using ‘free from’ sausages. You can also replace the butter with dairy-free spread.

The stew itself freezes really well. Just place in the fridge to defrost the night before, reheat in the oven with red kidney beans and cook rice to go with it.