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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine French, Réunionnaise
Servings 4 servings
Calories 580 kcal

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.
Keyword Comfort Food, One Pot Meal, Réunion Cuisine, Spicy Sausage Stew