Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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