Rougaille Saucisse (Sausage Rougail)
Rougaille Saucisse aka Tomato Creole Sausages is a simple meal with big flavour. Deliciously golden onions, ginger, and garlic drowned in tomatoes and spices with plump sausage for a hearty and easy meal.
Servings: 4 serves
Calories: 427kcal
Ingredients
- 4 pork sausages see notes
- 1 Andouille sausages or chorizo sausages
- ½ onion roughly chopped
- 2 cloves garlic smashed
- 1 small piece ginger about 1 teaspoon, chopped
- 4 tomatoes diced, or 400g canned chopped tomatoes
- 2 tablespoons tomato paste/puree 30g
- 1 small red chili finely chopped, see notes
- 2 teaspoons smoked paprika
- 1 teaspoon fresh thyme leaves or dried
- Salt flakes and black pepper
- Cilantro / coriander or parsley to garnish
Instructions
CONVENTIONAL METHOD
- 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.
THERMAL METHOD
- 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.
Video
Notes
SUBSTITUTES FOR ROUGAILLE SAUCISSE INGREDIENTS
Sausages – 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. Check the blog post above for substitutes if you prefer not to use sausages.
Tomatoes – use the freshest vine-ripened tomatoes you can find. Substitute chopped tomatoes if you prefer.
THERMOMIX ROUGAILLE
Rougaille Saussice can be made in a Thermomix. I know we have a lot of Thermomix users and I have included how to make the rougail in the Thermomix. This recipe has been tested with a TM6.
STORAGE
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.
WAYS TO SERVE
Serve with cauliflower rice (or white rice), plenty of fresh herbs, chimichurri, gremolata, pesto and pickled vegetables. I can vouch that it also goes great with melted cheese... haha!
NUTRITION
The nutrition is based on 4 serves using low carb sausages and chorizo. The carb count and calories may be affected by the sausages used.
Nutrition
Serving: 1serve | Calories: 427kcal | Carbohydrates: 7g | Protein: 21g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 921mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1247IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg | Magnesium: 34mg | Net Carbs: 5g