Rougail comes from the island of Reunion where it is made using a local masalé. To reproduce this iconic recipe, we can also use mauritian masalé or colombo spice blend, two curries from the French islands.
Heat oil in a pan on medium-low heat. Add sausages. Cook for a few minutes on each side to brown.
Add onion, garlic and ginger. Mix and cook for 5 more minutes, stirring occasionnaly. Incorporate the spices and chile. Cook well and deglaze with the wine.
Add tomatoes; cover and simmer for 10 to 15 more. Serve with rice.