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a saucepan of sausage rougaille topped with a whole chilli, curry leaves and tomatoes just visible behind

Sausage Rougaille

Robyn
This rich and fragrant tomato based sausage stew from Mauritius is great for batch cooking and freezer friendly
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course dinner
Cuisine Mauritian
Servings 4 people
Calories 665 kcal

Ingredients
  

  • 2 tablespoon Olive Oil
  • 6 Thin Pork Sausages cut into 3-4 pieces
  • 2 Onions, finely chopped
  • 8 Tomatoes finely diced (approx 1kg / 2.2lbs)
  • 2 cloves Garlic crushed
  • 2½ cm Ginger grated
  • Small Handful Curry Leaves sliced
  • 1-2 Green Chillies sliced lengthways
  • Salt
  • Chopped Spring Onions to serve, optional
  • Fresh Coriander to serve, optional

Instructions
 

  • Cook the onions in the olive oil over a medium heat for 3-4 minutes, until starting to soften.
  • Add chopped sausages and brown for 5 minutes.
  • Add curry leaves and cook for 30 seconds.
  • Stir in garlic and ginger and cook for 2 minutes.
  • Add chopped tomatoes and chilli (if using) and cook for 20 minutes until sauce thickens and sausages are cooked through.
  • Check for seasonings, adding salt if needed.
  • Serve topped with spring onions and coriander if using.

Notes

Sausages - any plain pork sausage work. I use thin pork sausages, but you can use thick ones, but cut them in to slightly shorter pieces.
Tomatoes - use ripe fresh tomatoes, if possible. You can use tinned/canned plum tomatoes if you can't get fresh tomatoes, mashing them with a spoon in the pan to break them up a little.
Onions - red onions are sweet which I love in this stew, but you can use brown too.
Chilli - fresh green chilli, the ones I use are on the mild side. To keep this kid friendly I keep the chilli on the top of the stew when it's cooking so it only adds a mild heat, or you can leave out the chilli altogether. For a spicy dish, add two chillis.
Curry leaves - a fragrant herb that belongs to the citrus family. They can be a little tricky to find, so if your local supermarket/grocery store doesn't stock them, try Indian markets or order them online. If you can't find them leave them out, it is still delicious without, but they do add a distinctive flavour. Don't use curry powder as a substitute, it is something completely different!!
A tasty garnish idea: fry some curry leaves in a spoonful of olive oil (careful, they can spit a little), drain on kitchen paper and sprinkle over the rougail.
If the rougail starts to dry out, add a splash of water or chicken stock.
Variations – you can make this with salted fish, shrimp/prawns, king prawns, fish, cubes of beef, or cubes of tofu if wanting to make it vegan. 
Vegetarian rougaille – leave out the sausages and add a couple of hard boiled eggs to the dish once cooked.
A tasty garnish idea: fry some curry leaves in a spoonful of olive oil (careful, they can spit a little), drain on kitchen paper and sprinkle over the rougail.

Nutrition

Calories: 665kcalCarbohydrates: 19gProtein: 29gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 122mgSodium: 1130mgPotassium: 1092mgFiber: 5gSugar: 9gVitamin A: 3295IUVitamin C: 632mgCalcium: 178mgIron: 3mg
Keyword Creole cuisine, rougaille, sausage stew, tomato stew

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