Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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