Why You’ll Love This recipe
Easy to make – minimal food prep and ready in less than 30 minutes.
Budget-friendly – with the growing cost of living we all love a budget meal.
Low carb and keto friendly – Using low carb sausages and easy pantry ingredients this dish is perfect for the keto diet.
What is Rougaille Saucisse
Rougaille Saucisse is a delicious spicy tomato casserole that originated in southern France. With its spicy tomato and thyme sauce, it has a (French) African Indian Creole flavor that is extremely versatile.
A family favourite dish in Madagascar, Mauritius and Reunion Island this is a rich tomato sauce that has universal appeal.
How to pronounce Rougaille – rou-ghay.
Scroll to the bottom of this post for the quantity of each ingredient used in our rougail sausage recipe.
Sausages – choose the sausages you love the most. Traditionally pork smoked sausages or Creole sausages (if you can get them) are used in this dish. Use any sausage you like. Andouille, kransky, or chorizo can be added for more spice and smoky flavour. I use low carb pork or beef sausage. You could also make your own spicy sausage to use.
Tomatoes – use the freshest vine-ripened tomatoes you can find. Substitute chopped tomatoes if you prefer. I use skin on tomatoes, but you can poach the tomato and remove the skin. Some rougaille recipes use tomatoes with the pulp removed and no tomato paste / sauce as well. They are drier than this recipe. You do you.
Spices – you can give this more of a curry Indian flavor with the addition of curry leaves, turmeric, mustard seeds, and some kaffir lime / makrut leaves to the sauce. Make it spicier with more chili, fresh or dried.
Protein – this spicy tomato sauce is perfect for use with other proteins.
Tuna Rougaille or Fish Rougaille – omit the sausage and pan fry the tuna or fish until it just turns opaque. Set aside. Make the sauce and thicken it. Pour over the fish and serve immediately.
Chicken Rougaille – swap whole chicken thigh fillets for the sausage. Shred and serve with thickened sauce and Lemon Gremolata.
Egg Rougaille – Serve the sauce with free egg (or poached eggs) on top of the sauce. Garnish with fresh herbs or Cilantro Chimichurri.
How To Make Rougaille Sausages: Step-By-Step
Step 1. Place a skillet over medium-high heat. Add pork and Andouille sausage and cook turning occasionally until golden brown on all sides.
Step 2. Remove from the pan and slice into bite-sized pieces.
Step 3. Crush the onion, garlic, and ginger in a mortar and pestle. Add olive oil and mix until it makes a thick paste.
Step 4. Heat a skillet over medium-high heat. Add the chopped onions paste, and sausage; cook stirring occasionally until it turns light golden brown.
Step 5. Add tomatoes, tomato paste, chili, paprika, thyme, salt flakes and black pepper. Bring to a boil then reduce to a low simmer. Cover and cook for 10-15 minutes or until reduced. Divide between serving bowls. Garnish with coriander and serve with your favorite sides.
HOT TIP: If the sauce dries up too much just add a little broth or water to make it as saucy as you like.
Thermomix Rougaille Saucisse – jump to full recipe card for how to make this sausage rougail in the Thermomix. I know some users will ask how it tastes and how did it turn out.
This is a recipe that works really well in the Thermomix (or Magimix). I do still brown the onion and sausage in a pan because the size of the bowl is just too small to cope. The sauce thickens lovely and the sausage comes out beautiful and tender when cooked.
Questions & Tips
Traditionally it is served with rice or lentils. For a low carb option use cauliflower rice. It also pairs well with pickled red onion, fresh herbs, herb sauces like gremolata or chimichurri, garlic yogurt sauce and extra chili if you like it spicy. Use your favorite bread to mop up that amazing sauce too.
This recipe is not spicy (hot). The chili I used is mild. If you like it spicy then add more fresh chili or a touch of cayenne powder.
Storage & Reheating
Storage – Store in the fridge for up to 3 days.
Freezing – Freeze in an airtight container. This is a great freezer meal perfect for meal planning and bulk meal prepping.
Reheating – defrost overnight in the fridge (if frozen). Reheat on a cooktop or microwave over gentle heat. Add more tomato or a little stock or water if needed.
Recipes To Try Next
Here are just a few of our favorite easy low carb recipes. Perfect for easy meal planning and
- Tandoori Chicken Oven Baked – perfect for easy meal planning
- Chicken Pepper Fry – an Indian classic that is so easy to make.
- Easy Keto Chicken Wings – always a favorite. Perfect for lunch or dinner.
- Easy San Choy Bow (Yuk Sung) -One of our most popular meals!
- Kafta (Lebanese Beef Kebabs) – these spiced beef kababs are incredible a must-try meal.
Watch Me Make Them
Rougaille Saucisse (Sausage Rougail)
- 4 (4) pork sausages see notes
- 1 (2) Andouille sausages or chorizo sausages
- ½ (½) onion roughly chopped
- 2 cloves (2 cloves) garlic smashed
- 1 small piece (1) ginger about 1 teaspoon, chopped
- 4 (4) tomatoes diced, or 400g canned chopped tomatoes
- 2 tablespoons (2 tablespoons) tomato paste/puree 30g
- 1 (1) small red chili finely chopped, see notes
- 2 teaspoons (2 teaspoons) smoked paprika
- 1 teaspoon (1 teaspoon) fresh thyme leaves or dried
- Salt flakes and black pepper
- Cilantro / coriander or parsley to garnish
- FRY – Place a skillet over medium-high heat. Add pork and Andouille sausage and cook turning occasionally until golden brown on all sides. Remove from the pan and set aside to cool slightly. Pour the fat into a small bowl and set aside.
- SLICE – cooled sausage into thick bite-sized pieces. Set aside.
- MIX – Crush the onion, garlic, and ginger in a mortar and pestle. Add the oil and mix until it makes a thick paste.
- FRY – Heat a skillet over medium-high heat. Add onion paste, and sausage; cook stirring occasionally until it turns light golden brown.
- SIMMER – Add tomatoes, tomato paste, chili, paprika, thyme, salt flakes and black pepper. Bring to a boil then reduce to a low simmer. Cover and cook for 10-15 minutes or until reduced. Divide between serving bowls. Garnish with coriander and serve with your favorite sides.
- FOLLOW steps 1-2 above.
- CHOP – Add onion, garlic, ginger, and oil to mixer; chop 4 sec/speed 7. Scrape down sides of bowl and repeat until it’s a thick paste.
- FRY – Heat a skillet over medium-high heat. Add onion paste and sausage; cook stirring occasionally until it light golden brown. Remove from the heat.
- COOK – Add tomatoes, tomato paste, chili, paprika, thyme, salt flakes and black pepper to mixer; chop 5 sec/speed 7. Add the sausage and onions; cook 6 min/100°C/reverse/speed 1/MC off. Divide between serving bowls. Garnish with coriander and serve with your favorite sides.
Your Own Notes
40 responses to “Rougaille Saucisse (Sausage Rougail)”
Love this recipe. Delicious. Had the sausages over rice and it was such a great meal. Thank you!
I made this and my husband loves it so much!
Now, he is asking me to make another bunch of it.
This was my first time making sausage this way and it was a hit! My husband and I both loved it – will definitely be making again!
This sounds so interesting with the giner! I’ve never had this dish before but you have me wanting to try. It sounds magical!
This was absolutely delicious and so flavorful!! Thank you for sharing!
This is such a great recipe, simple, so delicious and very yummy! The creamy sauce makes it so enticing and tempting! We loved it!
The sauce on this is amazing! I love it over orzo, with lots of bread to soak up every last bit of the sauce!
Gorgeous shots! This looks and sounds so comforting and delicious. A perfect meal for the winter nights with a loaf of crusty bread.
I have not heard of this dish before. I love the idea of it being spicy, my kind of dish! Excited to give it a try! Thanks for the recipe share!
That sauce was so rich and flavorful…sopped it up with a fresh sourdough loaf. YUM!
So good and I threw it together with some eggs and found a winning meal we love.
The sauce mixed with the hearty sausage makes this a comfort food dish that I can’t get enough of!
This was so flavorful! Loved every bite.
This is real down home comfort food and my kind of dinner. I recently saw some creole sausage up here in Calgary Canada and I was so tempted to get some. I’m going back to the store today so I can make this dish!
Delicious recipes with easy to follow instructions – this will be on our regular rotation!
This sausage dinner was so quick and easy to make. Best of all, it was downright delicious!
Your photos make me want to make all your recipes. Loved this sausage dinner!
I made your rougaille saucisse as a new recipe for our Sunday family dinner and it was requested that I add it to the regular meal rotation. That sauce is good enough to eat on its own or sopped up with crusty bread.
Dinner sorted! We just finished it and we have empty plates (3 kiddos and us). Big thumbs up from us all. I made the rougaille (it sounds so fancy) with chicken snags and it was absolutely delicious.
Thanks for all you do I just love your recipes Megan. xx