Light rougail saucisse

The emblematic dish of La Réunion, revisited: smoked poultry sausages simmered in a tomato sauce spiced with ginger and turmeric. Fragrant and comforting, and lightened by choosing lean sausages.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 302 kcal · 13 g protein · 13 g carbohydrate · 22 g fat

Ingredients

• 4 smoked poultry sausages
• 2 tins of chopped tomatoes
• 2 onions
• 3 cloves of garlic
• 1 tsp ginger
• 1 tsp turmeric
• 1 chilli

Method

1. Poach the sausages, then slice them and brown them.
2. Soften the onions, garlic, ginger and turmeric.
3. Add the tomatoes and the sausages.
4. Simmer for 25 minutes and serve with rice.

Nutritional benefits

By choosing smoked poultry sausages rather than pork, this Creole dish becomes much lighter while keeping its smoky flavour. The tomato sauce with ginger and turmeric brings flavour and anti-inflammatory properties. A comforting, balanced dish from La Réunion, to serve with rice. Naturally gluten-free.

Variations and substitutions

• With Toulouse sausage (traditional, richer).
• With brèdes (leafy greens) as well.
• Milder or hotter depending on the chilli.
• With combava (kaffir lime) for the flavour of La Réunion.

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen.

💡 Good to know

Poaching the sausages before browning them removes some of the fat: a simple step to lighten the rougail.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: smoked sausages · tomatoes · onions · garlic · ginger.

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