Mediterranean Sausage Ragoût

Mediterranean Sausage Ragoût
Photo by Scott Phillips


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

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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