Rougail Saucisse: A Traditional Dish from Réunion Island

Rougail saucisse is a traditional and iconic dish from Réunion Island. Although it is often seen as a quintessential Réunion dish, its origins sometimes raise questions. However, it is deeply rooted in the island's culture and represents a fusion of culinary influences that have shaped its history.

Origin and History

Rougail saucisse traces its roots back to the Mascarene Islands, an archipelago in the Indian Ocean that includes Réunion, Mauritius, and Rodrigues. The term "rougail" comes from India and is derived from the Tamil word "ūṟukāy" (ஊறுகாய்), which refers to a type of pickle or spicy preserve. This term was introduced to Réunion by the first Tamil settlers and workers from India, a group that significantly influenced the island's cuisine.

Rougail itself traditionally refers to a spicy preparation that accompanies certain dishes, and it can be made with various ingredients, depending on local preferences and cultural influences. Rougail saucisse, in particular, is a version of this dish where sausages, typically pork, are simmered in a sauce made of tomatoes, chili, turmeric, and other spices, creating a savory and slightly spicy dish.

Rougail saucisse is one of the most popular dishes on Réunion Island, reflecting the island’s cultural diversity. Réunion, a former French colony located in the Indian Ocean, is a melting pot where French, Creole, Indian, Chinese, Malagasy, and African influences come together. Rougail saucisse is thus the result of these cultural exchanges, blending elements of Creole cuisine with techniques and ingredients from various origins.

The origin of rougail, a type of Creole sauce, is inspired by recipes from India and Africa, where tomato-based spicy sauces are common. The term "rougail" comes from the Creole word "rouge," referring to the red color of the tomatoes and spices. In Réunion, this sauce evolved into a dish in its own right, often served with sausages.

Sausages, particularly pork, were introduced to Réunion during the colonial period, influenced by French culinary traditions. The combination of pork sausages, strong spices like bird's eye chili, turmeric, and ginger, along with the freshness of local tomatoes, gave birth to this typical dish.

This mix of flavors highlights the influence of Indian workers, African slaves, and European colonists, who each brought their own ingredients and cooking techniques to the island. Rougail saucisse thus became a symbol of the culinary unity that binds the different cultures of the island.

Rougail saucisse is also very popular in Réunionese families, with many variations based on family traditions and available ingredients. Some families add vegetables like brède (local greens) or green beans, or even other meats such as poultry.

The Réunionese Rougail Saucisse

Rougail saucisse has become one of the most popular and frequently cooked dishes on Réunion Island. It is typically prepared in a large pot, where the ingredients are slowly simmered to allow the flavors to blend. One of the unique features of rougail saucisse is that it can be made with different levels of spiciness, depending on the cook's preferences and tolerance for chili.

Preparation and Spices

The preparation of rougail saucisse usually starts with cooking the sausages, which are often boiled to remove some of the fat, then sliced into thick rounds and browned. The sausages are then simmered with onions, diced tomatoes, garlic, ginger, turmeric, and chili peppers (especially bird’s eye chili), offering a mixture of typical Réunionese flavors and aromas. Sometimes, a little thyme or fresh herbs can be added to enhance the flavor.

Ingredients (for 4 to 6 people)

• Fresh sausages: 500g (preferably pork sausages)
• Tomatoes: 4, ripe, diced
• Onions: 2, sliced
• Garlic: 4 cloves, chopped
• Ginger: 2 cm, grated
• Bird’s eye chili: 1-2 (depending on your tolerance for spice)
• Turmeric: 1 teaspoon
• Oil: 2 tablespoons
• Thyme: 1 sprig
• Salt: to taste
• Pepper: to taste

Preparation

1. Preparing the Sausages

   • Boil the sausages in a large pot of water for about 10 minutes to remove some of the fat.
   • Drain them, then cut into thick slices about 1 to 2 cm thick.

2. Cooking the Sausages

   • In a large pan or pot, heat the oil over medium heat.
   • Add the sausage slices and brown them on all sides.
   • Remove the sausages from the pan and set them aside.

3. Making the Rougail

   • In the same pan, add the sliced onions. Sauté them until they become translucent.
   • Then add the garlic, ginger, and chopped bird’s eye chili (adjust according to your taste). Sauté for 2-3 minutes until the aromas are released.
   • Add the diced tomatoes, turmeric, thyme, salt, and pepper. Mix well and cook over medium heat until the tomatoes break down into a sauce.

4. Simmering

   • Return the browned sausages to the pan with the sauce.
   • Cover and let it simmer on low heat for about 20-30 minutes, stirring occasionally. If the sauce becomes too thick, you can add a little water.

5. Finishing

   • Taste and adjust the seasoning if necessary. The rougail should be spicy and well-balanced in flavor.

Serving

Serve the rougail saucisse hot, accompanied by white rice. You can also serve it with lentils or red beans for a more complete meal.

Enjoy your meal!

The dish can be modified according to family preferences or available ingredients. Some variations add vegetables such as green beans or local herbs (brèdes), or even lentils to accompany the dish.

Variations

Although rougail saucisse is often made with pork sausages, some recipes use poultry sausages or other types of meat. The spiciness of the dish can also vary depending on the amount of chili added and the type of chili used.

Conclusion

Rougail saucisse is a simple yet flavorful dish that reflects the multiple influences of Réunion Island, blending Creole traditions, Indian heritage, and French influences. This dish has evolved and diversified while remaining true to its history and cultural roots. Today, it is enjoyed by both the island's inhabitants and visitors, and remains a symbol of Réunionese gastronomy: comforting, spicy, and delicious.