Mauritius | Main dish

Rougaille

Mauritian sausage simmered in a spiced tomato sauce with thyme, ginger, and chili — the island's comfort classic.

Country
Mauritius
Region
East Africa
Time
45 min
Serves
4
Level
easy
Explore Mauritius recipes Open interactive cooking mode
Recipe overview

Visible recipe content ships in HTML from the first paint

Rougaille is the cornerstone of Mauritian Creole home cooking, a rich tomato-based sauce that can be made with sausages, fish, or salted fish. The sausage version (rougaille saucisse) is the most popular weeknight dinner on the island. Its French name betrays the colonial influence, but the bold use of ginger, chili, and thyme is purely Mauritian.

What the dish tastes like

Mauritian sausage simmered in a spiced tomato sauce with thyme, ginger, and chili — the island's comfort classic.

When to cook it

Best for everyday meals, with a easy cooking level and about 45 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Servings: 4

The core SEO content is fully visible in HTML. The controls above only recalculate ingredients and nutrition client-side for convenience.

How to cook it

Step-by-step instructions

Back to Mauritius
1
Brown Sausages
Heat oil in a pot. Brown sausage pieces on all sides until golden. Remove and set aside.
Brown 08:00
2
Cook Aromatics
In the same pot, saute onions until translucent. Add garlic, ginger, and thyme. Cook 2 minutes.
Saute 06:00
3
Add Tomatoes
Add chopped tomatoes and whole scotch bonnet. Cook, stirring occasionally, until tomatoes completely break down into a thick sauce.
Crush the tomatoes with your spoon to help them break down faster.
Cook tomatoes 10:00
4
Simmer
Return sausages to the pot. Stir to coat in sauce. Cover and simmer until sauce is rich and thick.
The sauce should be thick and coating, not watery — reduce uncovered if needed.
Simmer 15:00
5
Serve
Remove scotch bonnet and thyme sprigs. Stir in parsley. Serve over steamed basmati rice.
Rougaille is even better the next day — make extra and reheat for lunch.

Regional variations and live helpers still layer on top through AfroKitchen’s interactive surfaces. This static page is the crawlable starting point, while the fallback template handles extra kitchen tools when needed.

Keep exploring

More AfroKitchen dishes from the same food atlas

Clean recipe routes are preferred whenever this wave has generated them. Remaining dishes still resolve through the interactive fallback until the next static expansion.

Mauritius | Static route

Dholl Puri

Mauritius's beloved street food — soft flatbread stuffed with ground yellow split peas, served with curry and chutneys.

70 min | Snack
Mauritius | Static route

Gateau Piment

Mauritius's crispy chili lentil fritters — golden outside, soft inside, with a kick of green chili and cumin.

40 min | Snack
Ethiopia | Static route

Doro Wat

Ethiopia's celebrated spicy chicken stew simmered in berbere spice and niter kibbeh, served with hard-boiled eggs on injera.

120 min | Recipe
Kenya | Static route

Ugali na Sukuma Wiki

Kenya's beloved staple of firm maize porridge served with sauteed collard greens, onions, and tomatoes.

45 min | Main dish
Browse AfroKitchen Explore Mauritius recipes