Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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