Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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