Rougail sausage (Rougail Saucisse) is a classic dish from Réunion Island made with creole-style sausages simmered with tomatoes, onions, garlic, ginger, and thyme.
My mother-in-law was born in Madagascar and this recipe takes her right back to her childhood in Diego Suarez. It is full of flavor but not necessarily spicy. The key is simple: cook the onions and garlic well before adding the tomatoes so the base becomes sweet, rich, and deeply aromatic.
Traditionally, rougail is served with rice and sometimes lentils or beans. In this version, I’m keeping the authentic flavors and adding protein-forward tips so it works beautifully for women 45+ who want satisfying meals that support strength and energy.
This is naturally a protein-forward recipe thanks to the sausages. Below you will find easy ways to boost protein without changing the flavor.
Protein per serving (estimate): 25 to 35 g (varies by sausage brand and serving size)
Protein score: Power (30g+) or Solid (20 to 29g)
My Mother in law, was born in Madagascar, and this is a recipe that reminds her of her childhood lived in Diego Suarez. Her recipe is full of flavors but not really hot, as one my think.
Her trick is really cooking the onions and garlic before adding the tomatoes. The name “Rougail” actually comes from the Tamil language, which originates from India and is widely spoken on Reunion Island.
Ingredients
- 4 Toulouse sausages
- 4 hot dog sausages Wiener sausages
- 4 large onions finely chopped
- 6 large garlic cloves
- 10 tomatoes blanched, peeled, and chopped
- 1 teaspoon black peppercorns
- 4 tablespoon fresh ginger grated
- 3 sprigs fresh thyme leaves only
- 3 sprigs fresh parsley for serving
- Hot chili flakes to taste
- Salt to taste
- Water as needed (about 1 cup to start)
Instructions
- Bring a pan of lightly salted water to a boil. Pierce the sausages and hot dogs with a fork, add them to the pan, and simmer for about 15 minutes, until just tender. Drain and set aside.
- In a mortar (or small food processor), crush the garlic, peppercorns, ginger, salt, thyme, and chili flakes into a smooth paste.
- Slice the sausages. Add them to a heavy pot or Dutch oven.
- Stir in the spice paste. Add the tomatoes, onions, and 1 cup of water. Bring to a gentle simmer.
- Cover and cook on low for about 90 minutes, stirring occasionally and adding a splash of water if the sauce looks too dry.
- Serve hot, sprinkled with parsley (and extra chili if you like), with rice.
Nutrition
Protein Boost Options (choose 1 to 2)
Use these tips to keep it authentic, but more protein-forward:
Meal prep tip: portion the rougail first (protein), then add your starch, not the other way around.
Keep the flavor, upgrade the sausage: use higher-protein, lower-fat sausages when possible (turkey sausages or leaner pork options).
Add a side protein (easy): serve with 2 fried eggs, or a quick tuna salad, or a cup of Greek yogurt cucumber salad on the side.
Add lentils the smart way: serve with lentils, or mix a small portion of lentils into the rice for extra protein and fiber.
Reduce the rice portion slightly: keep the same rougail portion, but serve with less rice and more lentils or vegetables.
To make this a 30g+ protein meal
To make this a 30g+ protein meal: aim for 1.5 sausages per serving (depending on size) and serve with lentils or beans (or add 2 eggs on the side). If you want lower carbs, reduce rice and add a big salad or sautéed greens.
Serving ideas
- Classic: steamed rice + rougail + chili on the side
- Protein-forward: smaller rice portion + lentils + extra rougail
- Low-carb friendly: rougail over cauliflower rice with sautéed greens
Storage
- Fridge: 3 to 4 days in an airtight container
- Freezer: up to 2 months
- Reheat: gently on the stove with a splash of water
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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I need this in my life and soon. My sausage and spice loving heart just went pitter patter.
Thanks Renee! I think you should go with your heart with this recipe
Sausages bring such a marvelous flavor to entrees---this dish sounds terrific!!!
Thanks Liz! It is amazing and you decide on how spicy it turns out to be!
What a great post! I love the recipe, but also really enjoyed reading about Mauritius Island and its food. Thanks so much. And I'm going to have to make this for my husband - he would love it.
Thanks Susan! I think your husband will love this too!
Say no more! You had me with sausage and that beautiful picture! What a magnificent meal!
Thanks for stopping by Teri!
Ohhh myyyy does that look good or what!!
Thanks Bobbi!
This sounds like an interesting meal with the sausage and hotdogs mixed in. I'll have to give it a try!
Thanks for stopping by! please try it and let me know how it went
Thank you for teaching me not only about Mauritius island, but a dish native to their culture. I'm intrigued by it. Also, thank you for participating this week.
Thank you DB for hosting!! great job!! I hope you have a chance to try this recipe!
Fabulous! Can't wait to try a version
Sarah! thanks for stopping by! I do hope you try this!
Mauritius has been on my bucket list for years, although I've never really studied the island nation's cuisine. This looks wonderful! I'm supposing the andouille would make a decent substitute for the toulouse?
hahaha Adam! You the andouille could be a substitute but remember is made almost entirely out of tripe and smoked.. so it could be an interesting addition! thanks for stopping by!
Though I don't eat meat, I'm really liking the flavors you use here!
Hi Shaina! maybe veggie sausage rougail?? why not!
This recipe is going to be fantastic with fresh garden tomatoes this summer and I'm making mine extra spicy! Thanks for sharing it 🙂
Hummm fresh garden tomatoes full of flavor and love! can I come by?? I will do the dishes! 🙂
I have never heard of Mauritian food. I have learned so much from reading your post today. Plus I've found a recipe we will love.
Christie! I am glad you liked it! hope you got the chance to try it soon and let me know how it went!
WOW! I can only imagine how much flavor is packed into this dish. Sounds amazing.
Thanks Tammi! it is packed with flavor you are right about that!
Hi Gaila! The good (or bad?!) thing about your blog is all your meat recepis make me almost gluttonous. And it's strange since we don't eat meat stuff often. Maybe we just don't have it enough? 🙂 Anyways, this looks great (as usual) and thanks for introducing a piece of Mauritian cuisine - it's always interesting to read authentic recepies!
Ben!! Thanks..hahaha you always put a big smile on my face while reading your comments! waiting for your recipe! ....:-)
Looks delicious with the rice!
Thanks Sue!!
Love these flavors together and I'm not afraid of spice, so look forward to trying!
Hey Kelly! I am glad you are not afraid! hehehe BTW I love your chia recipe!
I'm familiar with all the various influence on that region's cuisine. I almost got to try regional food personally. I was invited to stay with someone on Mauritius in 2011 unfortunately world circumstances changed that. Thanks for sharing a regional recipe!
Cindy! thank you for stopping by! I know what you mean, but there is so much love in food, to show us there are still things worth sharing.
Hugs!
I have never heard of Sausage Rougail, let alone tried it, but it sounds like I am missing out! This dish sounds delicious! Thanks for sharing, yet another unique and new to me dish! Love it! Cheers, girlie girl! Xoxo
Hey Cheyanne! Happy to be able to bring something new to the dish! hehehe Thanks sweetie! XOXO
You can just see all the flavor! I have no doubt my husband would gobble this up.
Lauren! and the funny thing it's really easy to make too! you can choose from your favorite sausages! and make it as spicy as you like too! Thanks for stopping by!
It's absolutely not Mauritan!!!!!!! It's a Reunionese Recipe!!! Why are you talking about something you don't even know!!! I am Reunionese (from Réunion Island) and this recipe is very typical from my Island and not from Mauritius Island (just next to ours) and we don't even have the same recipe or the same culture!! So please learn a bit more before to talk thank you... !!!!
Hello Tiana,
Thank you for stopping by, you are totally right I verifyed my article and have corrected all the mistakes I've made. Thank you for pointing them out! Happy cooking!