Le bon Rougail saucisses de la Reunion, un plat qui réchauffe ! Recette en description
Le bon Rougail saucisses de la Reunion, un plat qui réchauffe ! Recette en description is a medium Réunion recipe that serves 4. 350 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $16.19 total, $4.05 per serving
Ingredients
- 500 g Pork Sausages (Reunion style) (cut into 2‑inch pieces after first boil)
- 1 liter Water (for initial boiling and second simmer)
- 1 large Onion (peeled and thinly sliced)
- 3 medium Tomatoes (roughly chopped)
- 1 Gros Piment (large red chili) (seeded and cut into chunks; mild heat)
- to taste Salt
- to taste Black Pepper
Instructions
First boil the sausages
Place the whole pork sausages in a large pot, cover with water and bring to a gentle boil. Cook for about 8‑10 minutes until they begin to firm up.
Time: PT10M
Temperature: Medium heat
Drain and set aside
Remove the sausages with a slotted spoon, discard the cooking water, and let them cool slightly.
Time: PT2M
Second simmer for color
Return the sausages to the same pot, add fresh water just enough to cover them, and simmer on low heat until the sausages turn a deep golden brown, about 5 minutes.
Time: PT5M
Temperature: Low heat
Prepare vegetables
While the sausages are simmering, slice the onion thinly, chop the tomatoes roughly, and cut the gros piment into bite‑size pieces.
Time: PT5M
Sauté onion in sausage fat
Transfer the sausages to a plate and set aside. In the same skillet (or the pot if large enough), use the rendered sausage fat to sauté the onion over medium heat until translucent and lightly caramelized, about 4 minutes.
Time: PT4M
Temperature: Medium heat
Add chili and tomatoes
Stir in the chopped gros piment and tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Combine sausages and simmer
Return the cut sausage pieces to the pan, season with salt and pepper, cover, and let the mixture simmer on low heat for another 8‑10 minutes so flavors meld.
Time: PT10M
Temperature: Low heat
Finish and serve
Taste and adjust seasoning if needed. Serve the rougail saucisse hot alongside steamed rice and sautéed green vegetables such as chayote or bok choy.
Time: PT4M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten‑free if gluten‑free sausages are used
Allergens: Pork, Possible gluten (depending on sausage brand)
Ingredient Substitutions
- Instead of Pork Sausages (Reunion style): Andouille sausage, Smoked pork sausage
- Instead of Onion: Shallot
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Gros Piment (large red chili): Bird's eye chili, Thai chili
Equipment Needed
- Large Pot
- Skillet or Frying Pan
- Knife
- Cutting Board
- Wooden Spoon
- Lid for skillet
- Measuring Cup (optional)
Critical Steps — Do Not Skip
- First boil the sausages to remove excess fat and ensure they are cooked through.
- Use the rendered sausage fat to sauté the onion for authentic flavor.
- Simmer the final mixture on low heat to avoid breaking the sausage pieces.
Chef Tips from the Video
- Use fresh, ripe tomatoes for the best natural sweetness.
- If you can find authentic Réunion “saucisse de bœuf” or “saucisse de porc” they add authentic smoky flavor.
- Let the sausages rest a few minutes after the second simmer; this keeps them juicy when cut.
Troubleshooting
Sauce is too watery.
Uncover and simmer for a few more minutes to reduce, or add a tablespoon of tomato paste.
Sauce is too thick.
Add a little warm water or broth, stirring gently until desired consistency.
Not enough heat from the chili.
Add an extra half of a gros piment or a pinch of cayenne pepper.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the rougail sauce (onion, tomato, chili) a day ahead and refrigerate; add the sausages just before serving.
- The dish reheats well on the stovetop over low heat, adding a splash of water if it looks dry.
Frequently Asked Questions
What is the cultural significance and history of Rougail Saucisse in Réunion cuisine?
Rougail Saucisse is a staple of Réunion island, reflecting the blend of French, African, Indian, and Chinese influences that shape Creole cooking. Historically, it was a hearty meal for plantation workers, using locally available pork sausages, tomatoes and chilies to create a flavorful stew served with rice.
What are the traditional regional variations of Rougail Saucisse across the island of Réunion?
In coastal towns, the rougail may be spicier with extra bird's eye chilies, while inland villages often add a splash of coconut milk for richness. Some families also include green beans or carrots in the sauce, but the core ingredients—sausage, onion, tomato and piment—remain constant.
How is Rougail Saucisse traditionally served in Réunion households?
It is typically plated over a mound of steamed white rice and accompanied by sautéed green vegetables such as chayote, bok choy or “brettes” (a local leafy green). A side of pickled vegetables or a fresh salad is also common.
During which occasions or celebrations is Rougail Saucisse traditionally enjoyed in Réunion culture?
Rougail Saucisse is a popular everyday dish but also appears at family gatherings, festivals like “Fête de la Musique,” and communal barbecues where the aroma of grilling sausages fills the air.
What other Réunion dishes pair well with Rougail Saucisse?
It pairs beautifully with “Cari Poulet” (chicken curry), “Bichiques” (small fish), and “Gratin de Chouchou” (chayote gratin). A simple green salad with vinaigrette balances the richness of the rougail.
What are the authentic traditional ingredients for Rougail Saucisse versus acceptable substitutes?
Authentic rougail uses Réunion pork sausages, fresh tomatoes, onion, and gros piment. Substitutes can include any smoked pork sausage, canned diced tomatoes, and milder chilies if the original piment is unavailable.
What makes Rougail Saucisse special or unique in Réunion cuisine?
Its uniqueness lies in the double‑boiling technique that renders the sausages tender yet golden, and the use of the sausage’s own fat to flavor the sauce, creating a deep, smoky profile that is quintessentially Réunion.
What are the most common mistakes to avoid when making Rougail Saucisse at home?
Common errors include over‑cooking the sausages in the first boil, which makes them dry, and stirring the final simmer too vigorously, which can break the sausage pieces. Also, neglecting to use the rendered fat will result in a bland sauce.
Why does this Rougail Saucisse recipe use a second low‑heat simmer instead of frying the sausages all the way?
The second low‑heat simmer allows the sausages to develop a deep golden color while keeping them moist, and it gives the sauce time to absorb the sausage flavors without burning the delicate tomato base.
Can I make Rougail Saucisse ahead of time and how should I store it before serving?
Yes, you can prepare the sauce a day ahead and keep it refrigerated in an airtight container. Add the cooked sausage pieces just before reheating to preserve their texture. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Hervé Cuisine specialize in?
The YouTube channel Hervé Cuisine focuses on traditional French and Creole recipes, especially dishes from Réunion and Madagascar, offering clear step‑by‑step tutorials with an emphasis on authentic techniques and local ingredients.
How does the YouTube channel Hervé Cuisine's approach to Réunion cooking differ from other Creole cooking channels?
Hervé Cuisine emphasizes the cultural stories behind each dish, often showing the exact local ingredients and cooking methods used on the island, whereas many other channels adapt the recipes to generic Western kitchens. This results in a more authentic flavor profile and deeper appreciation of Réunion heritage.
Last updated: September 6, 2026
