Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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