What do the islands of Reunion, Mauritius and Madagascar have in common? In addition to their paradise beaches and tropical climate, these dream places share a popular Creole specialty dish – rugeil sausage. And if from island to island the principle remains the same, ie sausages stewed in a more or less spicy tomato sauce, then each has its own characteristics. In Reunion, for example, it is served with zembrokal, a dish of turmeric rice, with the addition of potatoes and red beans. Another feature: Rugeil is intended for women in Mauritius, so Mauritians say “sausage rugey”.
What sausages to choose for cooking rugeil?
The traditional recipe includes smoked pork sausages such as Diots or Montbéliard sausage, and sometimes chicken sausages. If you do not, you can use fresh sausages or a mixture of fresh and smoked meat. On the other hand, trifles, Strasbourg sausages or sausages are not varieties that can be used in a scolding worthy of the name.
Rugeil sausage recipe
Thyme, fresh ginger, turmeric and coriander are not present in all rugeil recipes, even if they bring more flavors. You can include them in the dish or not.
Preparation: 10 minutes
For 4 people
- 4 smoked pork or chicken sausages
- 3 bulbs
- 2 cloves garlic
- 1 sliced chili aerial view
- 3 sprigs of thyme (optional)
- 5 g grated fresh ginger (optional)
- 1/2 tsp teaspoon turmeric (optional)
- 300 g of fresh tomatoes, or chopped canned out of season
- 1 tbsp. tablespoon cilantro (optional)
- salt pepper
Cook the sausages for 10 minutes in a saucepan of boiling water. When the sausage is ready, cut into slices.
Peel and chop the onion and garlic.
In the same pan in which you cooked the sausages, fry the onion, garlic and sausage rings with a drop of oil. Let the sausages brown, then set them aside.
Dice the tomatoes, add them to the pan. If you use canned tomatoes, pour the contents directly. Add chopped chili peppers, thyme, ginger and turmeric. Cover and simmer for 20 minutes.
Add the sausage slices to the sauce, then cook for another 5 minutes.
Sprinkle with coriander, serve with white rice.
Other types of rugels
Peanut rugeil originates from Reunion, where it is also called “pistachio rugeil”, although it contains only peanut paste. It is usually served as a cold sauce in which vegetables or bread are dipped. To prepare it, mix peeled tomatoes with peanut butter, a little pepper and a combine.
Vegetarian rugeil, including legumes and seasonal vegetables. Do not forget to serve it with starch, for a full dinner.
Rugeil cod is undoubtedly the most popular rugeil fish. However, it can be cooked with any fish or seafood such as shrimp.
Rugeil with mango
Less well known, but more bizarre, green mango rugeil seduces with its freshness and crunchiness. In fact, it is very different from ordinary rugeil, because it does not contain tomatoes, but only green mango mixed with onions, oil and chili. Therefore, it is offered as a side dish to fish or meat.
Discover the Rougail recipe with mango and king crab