{"id":328039,"date":"2026-08-13T07:44:28","date_gmt":"2026-08-13T06:44:28","guid":{"rendered":"https:\/\/real-estate-mauritius.mu\/?p=328039"},"modified":"2026-09-15T17:32:18","modified_gmt":"2026-09-15T13:32:18","slug":"mauritian-sausage-rougaille-recipe","status":"publish","type":"post","link":"https:\/\/real-estate-mauritius.mu\/en\/mauritian-sausage-rougaille-recipe\/","title":{"rendered":"Sausage Rougaille: The Authentic Mauritian Recipe"},"content":{"rendered":"<p>Sausage rougaille is THE everyday Mauritian dish: sausages simmered in a tomato sauce fragrant with garlic, ginger, thyme and curry leaves, served with white rice and lentils. Allow <strong>15 minutes&#8217; preparation and 40 minutes&#8217; cooking<\/strong> \u2014 plus one secret Mauritians never skip: <strong>blanching the sausages before browning them<\/strong>. Here is the authentic recipe, as made in island kitchens.<\/p>\n<p><strong>Key takeaways:<\/strong><\/p>\n<ul>\n<li>Rougaille is a <strong>Mauritian tomato sauce<\/strong> lifted with garlic, ginger, thyme and curry leaves \u2014 the base of dozens of island dishes.<\/li>\n<li>The game-changing step: <strong>blanch the sausages for 10 minutes<\/strong> before browning.<\/li>\n<li>Traditional serving: white rice, &#8220;grains&#8221; (lentils) and achard \u2014 the complete trio costs a few euros per person.<\/li>\n<\/ul>\n<h2>Ingredients (serves 4)<\/h2>\n<ul>\n<li>6 fresh sausages (Creole or Toulouse style)<\/li>\n<li>6 ripe tomatoes (or 400 g crushed tomatoes)<\/li>\n<li>2 onions<\/li>\n<li>3 garlic cloves<\/li>\n<li>2 cm fresh ginger<\/li>\n<li>2 sprigs of thyme<\/li>\n<li>A few curry leaves (caripoul\u00e9), if available<\/li>\n<li>1 green chilli (optional)<\/li>\n<li>3 tbsp oil<\/li>\n<li>Salt, pepper<\/li>\n<li>Fresh coriander or parsley<\/li>\n<\/ul>\n<h2>The recipe step by step<\/h2>\n<h3>1. Blanch the sausages<\/h3>\n<p>Prick the sausages with a fork and boil them for 10 minutes: they shed excess fat and salt. Drain, then cut into 3 cm pieces.<\/p>\n<h3>2. Brown<\/h3>\n<p>In a pot, brown the sausage pieces in hot oil for 3-4 minutes. Set aside.<\/p>\n<h3>3. The rougaille base<\/h3>\n<p>In the same pot, soften the sliced onions. Add the crushed garlic and ginger, the thyme and the curry leaves: one minute on high heat to release the aromas.<\/p>\n<h3>4. The tomato sauce<\/h3>\n<p>Add the crushed tomatoes, salt and pepper. Simmer for 15 minutes over medium heat, crushing the tomatoes: the sauce should thicken to a deep red.<\/p>\n<h3>5. Simmer together<\/h3>\n<p>Return the sausages to the sauce, cover and simmer gently for 15-20 minutes. Add the whole chilli (it perfumes without overpowering) at the end.<\/p>\n<h3>6. Serve<\/h3>\n<p>Scatter with fresh coriander. Serve hot with white rice, &#8216;grains&#8217; (lentils or red beans) and a vegetable achard: the quintessential Mauritian trio.<\/p>\n<h2>Tips from Mauritian cooks<\/h2>\n<ul>\n<li><strong>Curry leaves<\/strong> (caripoul\u00e9) make the difference between a &#8220;European&#8221; rougaille and an island one \u2014 find them at Indian grocers, or in your garden in Mauritius.<\/li>\n<li><strong>The whole chilli<\/strong> perfumes without setting fire; enthusiasts crush it on their plate.<\/li>\n<li>The same rougaille works with <strong>salted fish<\/strong>, <strong>prawns<\/strong>, <strong>venison<\/strong> or hard-boiled eggs \u2014 the sauce is a universal base.<\/li>\n<\/ul>\n<blockquote>\n<p><strong>\u26a0\ufe0f The costly mistake<\/strong>: skipping the blanching. Without it, fat and salt overwhelm the sauce and the rougaille turns heavy \u2014 those 10 minutes of boiling are the true secret of Mauritian kitchens.<\/p>\n<\/blockquote>\n<h2>Rougaille, a Mauritian way of life<\/h2>\n<p>In Mauritius, rougaille is shared: it simmers on Sundays in family courtyards, fuels the workday &#8220;carri break&#8221;, and brings all the island&#8217;s communities around the same pot. It is this sweetness of life \u2014 colourful markets, open tables, wood-fire cooking facing the lagoon \u2014 that so charms the island&#8217;s <a href=\"https:\/\/real-estate-mauritius.mu\/en\/living-mauritius-guide-expatriation\/\">new residents<\/a>. To source the best ingredients, see also our guide to <a href=\"https:\/\/real-estate-mauritius.mu\/en\/studying-mauritius-universities-schools-2\/\">daily life on the island<\/a>.<\/p>\n<h2>Frequently asked questions<\/h2>\n<h3>Which sausages should you use for rougaille?<\/h3>\n<p>Fresh Creole sausages in Mauritius; in Europe, Toulouse or fresh pork sausages work perfectly. The key is blanching them for 10 minutes before cooking.<\/p>\n<h3>What do you serve with sausage rougaille?<\/h3>\n<p>White rice, &#8220;grains&#8221; (lentils or red beans) and vegetable achard \u2014 the traditional Mauritian trio.<\/p>\n<h3>Can you make rougaille in advance?<\/h3>\n<p>Yes, it is even better reheated: the sauce thickens and the flavours meld. It freezes very well.<\/p>\n<h3>What is caripoul\u00e9?<\/h3>\n<p>Curry leaves \u2014 an essential aromatic of Mauritian cooking, found in most of the island&#8217;s rougailles and curries.<\/p>\n<p>Fancy cooking this dish facing the lagoon? Mauritian cuisine tastes even better when you live on the island: <a href=\"https:\/\/real-estate-mauritius.mu\/en\/contact-westimmo-real-estate-agency-mauritius\/\">tell us about your project<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The authentic sausage rougaille: blanched sausages simmered in a garlic, ginger, thyme and curry-leaf tomato sauce. 15 minutes&#8217; prep, 40 minutes&#8217; cooking, and the secret of Mauritian kitchens.<\/p>\n","protected":false},"author":1,"featured_media":328042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1917],"tags":[],"class_list":["post-328039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mauritius-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.9 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sausage 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