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Sausages Rougail from Réunion Island

  • Baking — 30 minutes

  • Preparation — 30 minutes

  • Servings — 4


  • 6 Dalisa sausages (Toulouse)
  • 4 large tomatoes (or 8 Italian tomatoes), diced
  • 1 1/2 medium onions, diced
  • 6 garlic cloves
  • 2 teaspoons of olive oil
  • 1 teaspoon of turmeric power
  • 1/2 teaspoon of fresh ginger, minced
  • 1 tablespoon of Massalé spice blend
  • Salt and pepper to taste
  • Optional: 1 bird pepper


  • 1/2 onion, diced
  • 2 cups of chicken broth
  • 1 cup of long grain rice


  1. In a large saucepan, bring water to a boil. Cook the sausages in boiling water for 10 minutes. Drain water and set aside.
  2. In the same saucepan, heat olive oil. Add diced onions and minced garlic cloves. Cook until colouration.
  3. Cut the sausages in ½ inch pieces and add them in the saucepan. Add diced tomatoes, turmeric, ginger, massalé spice blend and bird pepper (be careful with the pepper as it can be very spicy).
  4. Stir well and let simmer for 20 minutes, stirring from time to time.
  5. In another saucepan, heat 1 teaspoon of olive oil. Add diced onions and let colour. Add salt, pepper and chicken broth and bring to a boil. Mix in rice, stir and reduce the heat. Let simmer, covered, for 20 minutes.
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