Mediterranean Sausage Ragout

Published on July 21, 2014 | By |
1 Comments

Ingredients

  • 1 T olive oil
  • 1 lb Italian sausages
  • 1 large onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 2 T finely chopped fresh ginger
  • Kosher salt
  • 1 T paprika
  • 1 t ground coriander
  • 1/2 t red chile flakes
  • 1/4 t ground cinnamon
  • 5 medium carrots, peeled and sliced onthe diagonal 1/4 inch thick
  • 2 c chicken stock
  • 1 1/2 c marinara sauce
  • 3 c (two 15 1/2 oz cans) chickpeas, rinsed
  • 2 T lemon juice

Instructions

  • 1. 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 is more than 2 T of fat in the pan, spoon out the extra.
  • 2. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes.
  • 3. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes.
  • 4. Pour in the chicken broth, increase the heat ot medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
  • 5. Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickpeas are hot, 3 to 5 minutes.
  • 6. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt and serve.

Instructions

  • 1. 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 is more than 2 T of fat in the pan, spoon out the extra.
  • 2. Stir the onion, garlic, and ginger in with the sausages. Season with salt and cook until the onion is softened, about 5 minutes.
  • 3. Add the paprika, coriander, red chile flakes, and cinnamon, and cook, stirring often, for 2 minutes. Add the carrots and continue to cook, stirring often, for 2 minutes.
  • 4. Pour in the chicken broth, increase the heat ot medium high, bring to a boil, and then reduce the heat to a simmer. Cover and simmer until the carrots are almost tender (they should still have a bit of resistance when pierced with a fork), about 10 minutes.
  • 5. Transfer the sausages to a cutting board. Add the marinara sauce and the chickpeas to the pot, bring to a boil, and reduce to a simmer. Simmer uncovered until the carrots are fully tender and the chickpeas are hot, 3 to 5 minutes.
  • 6. Meanwhile, cut the sausages into bite-size pieces and return them to the pot. Stir in the lemon juice, season to taste with salt and serve.

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One Response to Mediterranean Sausage Ragout

  1. admin July 27, 2014 at 1:36 am #

    it’s delicious and one of the frst recipes we made.

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