Homemade Rougail Sausage

Ingredients

• 500 g Smoked sausages (such as merguez or pork sausage) (Cut into 1 cm slices)
• 2 c. à soupe Olive oil (A drizzle is enough if the sausages release fat)
• 2 Yellow onions (Finely sliced)
• 3 Garlic cloves (Crushed or chopped)
• 2 cm Fresh ginger (Peeled and grated)
• 400 g Canned peeled crushed tomatoes (A standard 400 g can)
• 1 c. à café chacune Spices (curry, turmeric, sweet pepper, salt, pepper) (Adjust the pepper to taste)

Instructions

1. Cut the sausages

   Remove the sausages from the casing if necessary, then cut into slices about 1 cm thick.

   Time: PT5M

2. Brown the sausages

   Place the sausage slices in the pot over medium heat. Let them release their fat and brown lightly, about 5 minutes. If the pot looks dry, add a drizzle of olive oil.

   Time: PT5M

   Temperature: feu moyen

3. Slice the onions

   While the sausages brown, finely slice the two onions.

   Time: PT5M

4. Chop the garlic and ginger

   Crush the three garlic cloves with the flat side of a knife, then chop them. Grate the piece of ginger.

   Time: PT2M

5. Sauté aromatics

   Add the sliced onions, chopped garlic and grated ginger to the pot. Sauté for 5 minutes over medium heat until the onions become translucent.

   Time: PT5M

   Temperature: feu moyen

6. Add the spices

   Sprinkle the curry, turmeric, sweet pepper, salt and pepper. Mix quickly to coat the vegetables.

   Time: PT1M

7. Add the tomatoes

   Pour in the can of crushed tomatoes, stir, then cover and let simmer for 15‑20 minutes over low heat.

   Time: PT20M

   Temperature: feu doux

8. Adjust seasoning and serve

   Taste the rougail, adjust salt/pepper or chili if needed. Serve hot with steamed white rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Smoked sausages (such as merguez or pork sausage): chicken sausage, vegetarian sausage
• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Yellow onions: shallots, leeks
• Instead of Garlic cloves: garlic paste
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Canned peeled crushed tomatoes: seasonal fresh tomatoes, tomato sauce
• Instead of Spices (curry, turmeric, sweet pepper, salt, pepper): ras el hanout, paprika

Equipment Needed

• Dutch oven or large pot
• Cutting board
• Chef's knife
• Wooden spoon
• Measuring spoons

Critical Steps — Do Not Skip

• Brown the sausages to release their fat and create a flavorful base.
• Let the tomatoes simmer long enough for the flavors to meld.

Chef Tips from the Video

• Use high-quality, slightly spiced sausages for an authentic flavor.
• Serve the rougail with basmati rice or Creole rice flavored with lime.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the rougail the day before, refrigerate and gently reheat before serving.
• Sauces keep better after 24 hours, flavors are more developed.