Slice the sausages into bite-sized pieces.

Brown them in a skillet over medium heat for 5–7 minutes to release their flavor. Remove and set aside.

2. Sauté the Aromatics

In the same skillet, add onions and garlic. Cook until they are soft and fragrant, about 5 minutes.

3. Build the Sauce

Add the tomato pulp, turmeric, and bird’s eye chili to the onions and garlic. Stir well to combine.

4. Simmer with Sausages

Return the sausages to the skillet. Add the bouquet garni and season with salt and pepper.

Cover and let simmer over low heat for 20–25 minutes, allowing the flavors to meld.

5. Serve

Remove the bouquet garni.

Serve hot with steamed rice, lentils, or crusty bread to soak up the flavorful sauce.

Tips

Adjust the chili according to your spice tolerance.

For extra richness, add a splash of coconut milk toward the end of cooking.

This dish tastes even better the next day after the flavors have fully developed.

Rougail Saucisse Créole is a perfect blend of smoky, spicy, and aromatic flavors—a dish that will transport your taste buds straight to the islands.