Refined Réunion Rougail Saucisse: A Spicy Sausage and Lentil Stew
A hearty and flavorful dish from Réunion, featuring succulent sausages in a vibrant tomato-based sauce with aromatic spices and a hint of heat. The addition of lentils provides earthiness and makes it a satisfying complete meal.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Garlic press (optional)
- Microplane or fine grater for ginger
- Measuring cups and spoons
Ingredients
Protein
- 4 high-quality pork sausages approximately 1 lb / 450g, preferably andouille or chorizo for added flavor
Produce
- 2 medium onions finely chopped (about 1.5 cups / 225g)
- 6 cloves garlic minced (about 2 tablespoons / 30g)
- 2 sprigs fresh thyme
- 1 scotch bonnet or habanero pepper seeds removed and finely minced (adjust to taste)
- 2 inches fresh ginger grated (about 2 tablespoons / 30g)
- 1/4 cup fresh flat-leaf parsley chopped
- 2 bay leaves
- 2 medium tomatoes diced (about 1 cup / 200g)
Dry Goods
- 1 cup French green lentils 200g, Puy lentils
- 1 can crushed tomatoes 14.5 oz / 400g
- 1 tablespoon tomato paste
Oils and Seasonings
- 2 tablespoons olive oil 30ml
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon apple cider vinegar
For Serving
- Steamed white rice or crusty bread
- Lemon wedges
Instructions
Prepare the Sausages
- Slice the sausages into 1/2-inch (1 cm) thick rounds.
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sausage slices and cook until golden brown on both sides, about 2-3 minutes per side.
- Remove the sausages and set aside, leaving the rendered fat in the pot.
Create the Flavor Base
- In the same pot, add the remaining olive oil if needed.
- Sauté the chopped onions over medium heat until translucent, about 5 minutes.
- Add minced garlic, grated ginger, and minced scotch bonnet pepper. Cook for another 2 minutes until fragrant.
- Stir in the smoked paprika, cumin, coriander, and turmeric. Toast the spices for 30 seconds to release their flavors.
Build the Stew
- Add the diced fresh tomatoes, canned crushed tomatoes, and tomato paste. Stir to combine.
- Return the sausages to the pot along with any accumulated juices.
- Add the lentils, thyme sprigs, and bay leaves. Pour in 3 cups (700ml) of water or low-sodium chicken broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
Finish and Season
- Remove the thyme sprigs and bay leaves.
- Stir in the chopped parsley and apple cider vinegar.
- Taste and adjust seasoning with salt and pepper as needed.
- If the stew is too thick, add a little water to reach desired consistency. If too thin, simmer uncovered for a few more minutes.
Serve
- Ladle the hot Rougail Saucisse over steamed white rice or serve with crusty bread.
- Garnish with additional fresh parsley and serve with lemon wedges on the side.
Notes
- For a vegetarian version, replace the sausages with 2 cups of diced eggplant or zucchini, and use vegetable broth instead of chicken broth.
- The stew can be made ahead and reheated, as the flavors will continue to develop overnight in the refrigerator.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- For a lighter version, use chicken or turkey sausages instead of pork.
- Replace the scotch bonnet pepper with mild chili flakes for less heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh herbs and high-quality sausages make a significant difference in flavor.
Quick Tips
- To thicken the sauce, simmer uncovered for an extra 5-10 minutes.
- For a smoother texture, blend half the lentils before adding them to the stew.
- Achieve a deeper flavor by browning the sausages well in the first step.
- Use a microplane for finely grating ginger to release more flavor.
Side Dish Suggestions
- Steamed green beans with a squeeze of lemon: The freshness balances the rich stew.
- Roasted plantains: Their sweetness complements the spicy sausage.
- Simple green salad with vinaigrette: Adds a light, crisp contrast to the hearty stew.
- Crusty baguette: Perfect for soaking up the flavorful sauce.
Nutritional Benefits
- High in protein from sausages and lentils, supporting muscle health.
- Rich in fiber from lentils, promoting digestive health.
- Contains vitamin C from tomatoes, boosting immune function.
- Provides iron from lentils and sausages, essential for blood health.
- Ginger and turmeric offer anti-inflammatory properties.
Serving Suggestions
- Serve in deep bowls over a bed of steamed rice (about 1 cup stew per person).
- Garnish with fresh parsley and a lemon wedge for a pop of color and flavor.
- Pair with a light, fruity red wine like Beaujolais or a crisp lager beer.
- Offer a side of homemade chili oil for those who enjoy extra heat.
Meal Prep Tips
- Chop onions, garlic, and ginger up to 2 days in advance. Store in airtight containers.
- Cook lentils separately and refrigerate for up to 3 days before adding to the stew.
- Pre-slice sausages and store in the refrigerator for up to 24 hours.
- Prepare the entire stew a day ahead; flavors will intensify overnight.
Customization Ideas
- Vegetarian option: Replace sausages with 2 cups of diced eggplant or firm tofu.
- Gluten-free: Ensure all sausages and broths used are certified gluten-free.
- Low-carb: Serve over cauliflower rice instead of regular rice.
- Add 1 cup of diced bell peppers for extra vegetables and color.
- Stir in a handful of baby spinach just before serving for added nutrients.
- For a creamier texture, add a dollop of coconut cream before serving.
