Entree: Mauritius – National Cuisine – Sausage Rougaille (Mauritian creole sausages simmered in a garlicky tomato and onion sauce with herbs and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 pork sausages, links, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced (about 1 oz (30 g))
- 1 inch (2.5 cm) fresh ginger, minced, about 1 tbsp (6 g)
- 14 oz (400 g) canned crushed tomatoes
- 2 ripe tomatoes, chopped, about 12 oz (350 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1–2 small green chilies, sliced (adjust to taste)
- 1 tsp (4 g) sugar
- 1/2 cup (120 ml) water or chicken stock
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato paste (optional, for deeper tomato flavor)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 6 pork sausages, links, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced (about 1 oz / 30 g)
- 1 inch (2.5 cm) fresh ginger, minced, about 1 tbsp (6 g)
- 14 oz (400 g) canned crushed tomatoes
- 2 ripe tomatoes, chopped, about 12 oz (350 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1–2 small green chilies, sliced (adjust to taste)
- 1 tsp (4 g) sugar
- 1/2 cup (120 ml) water or chicken stock
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato paste (optional, for deeper tomato flavor)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the sausages and brown them on all sides, about 8–10 minutes. Remove and set aside.
2. In the same pan, add sliced onion and sauté until translucent and beginning to caramelize, about 6–8 minutes. Add minced garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes, chopped fresh tomatoes, tomato paste (if using), thyme, sliced chilies, and sugar. Add 1/2 cup (120 ml) water or stock, stir to combine, and bring to a gentle simmer.
4. Return the browned sausages to the pan, nestling them into the sauce. Cover and simmer gently for 15–20 minutes, turning the sausages once, until sausages are cooked through and the sauce is reduced and flavorful.
5. Season with salt and black pepper, adjust heat with more chilies if desired, and simmer uncovered 2–3 minutes to thicken the sauce to your liking.
6. Sprinkle with chopped cilantro or parsley and serve hot with steamed rice, crusty bread, or farata.