Traditional Réunion Sausage Recipe (Creole Sausage)

Ingredients:

• 1 kg pork (shoulder or belly)

• 150 g pork fat

• 4-5 crushed garlic cloves

• 1 medium onion, finely chopped

• 2 to 3 stalks of cives (Réunion chives), finely chopped

• 1 small piece of fresh ginger, grated (about 1 teaspoon)

• 1 tablespoon fresh or dried thyme

• 1 tablespoon bird’s eye chili, fresh or powdered (to taste)

• 1 teaspoon turmeric powder

• 1 tablespoon salt

• 1 teaspoon ground black pepper

• 1 tablespoon brown sugar (sometimes used to balance acidity and slightly soften flavor)

• 2 tablespoons white vinegar or lemon juice (to help preservation and add some acidity)

• Pork casings for making the sausages

Preparation:

Mix the meat:
Cut the meat and fat into pieces, then chop or grind to get a good texture. In a large bowl, mix the meat with all the aromatics (garlic, onion, cives, ginger, thyme, chili), spices, salt, pepper, sugar, and vinegar or lemon juice.

Rest:
Let the mixture marinate in the refrigerator for several hours, ideally overnight, so the flavors develop well.

Prepare the casings:
Clean the casings thoroughly with warm water, rinse several times, and soak to soften.

Fill the casings:
Using a sausage stuffer, fill the casings without packing too tightly, then form sausages of the desired length by tying them.

Cooking:
Réunion sausage is traditionally cooked on the barbecue, or gently pan-fried to render the fat and bring out the flavors. It can also be steamed for a lighter version.

Key points often mentioned in tradition:

• Ginger is often present, giving a slightly spicy and fresh characteristic touch.

• Vinegar or lemon is important for preservation and to balance the flavors.

• Bird’s eye chili is the basis of Réunion spiciness, often used fresh or powdered.

• Long marination (several hours or overnight) is essential for developed flavor.

• Using pork fat ensures a moist and tender texture.