Rougaille Saucisse

Serves 4



6 pork and fennel sausages
Vegetable oil

Creole Sauce
2 tins (800g) diced tomatoes
3 onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs fresh thyme
1 small bunch parsley, chopped
1 small bunch coriander, chopped
6 spring onions, chopped
4 large green chillies, chopped
Salt, to taste


  1. Drizzle a little vegetable oil into a large saucepan over medium-high heat. Once hot, carefully lower sausages into the pan and cook for about 2 minutes before flipping. Continue turning the sausages every few minutes until they are brown on all sides, about 10 to 15 minutes.
  2. Remove sausages and let rest for 10 minutes. Slice diagonally into pieces and set aside until required.
  3. In the same saucepan over low-medium heat, add a generous amount of vegetable oil. Cook onions gently and do not allow to colour, about 5 minutes.
  4. Add ginger, garlic, thyme, parsley, coriander, spring onion and chilli to the saucepan and continue to cook, stirring for about 5 minutes.
  5. Add the tinned tomatoes and simmer for 5 minutes. Add the sausage and stir well. Cook for a further 5 minutes, remove the sprigs of thyme and season with salt.
  6. Serve immediately with steamed rice or roti.