Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


  • 4 large cloves garlic, finely chopped
  • 2 cups homemade or low-salt canned chicken broth
  • 1 lb. Italian sausages (sweet or hot)
  • 1-½ cups Marinara Sauce
  • 5 medium carrots, peeled and sliced on the diagonal ¼ inch thick
  • Kosher salt to taste
  • 1 tsp. ground coriander
  • + 8 more ingredients
    • 2 Tbs. finely chopped fresh ginger
    • ½ tsp. red chile flakes
    • ¼ tsp. ground cinnamon
    • 1 Tbs. olive oil
    • 1 Tbs. sweet paprika
    • 1 large onion, finely chopped
    • 2 Tbs. fresh lemon juice
    • 3 cups (two 15-½-ounce cans) cooked or canned chickpeas, rinsed

In a Dutch oven or large heavy pot, heat the olive oil over medium heat. Prick the sausages in several places so they release their fat as they cook and put them in the pot. Cook until browned well on all sides, 8 to 10 minutes. If there’s more than 2 Tbs. of fat in the pan, spoon out the extra. ...

View full recipe at Fine Cooking


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