Sausage Ragout


Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Serve this thick, tomato-rich ragoût with buttered pasta or mashed potatoes and follow it with a tart green salad. A hearty red wine—perhaps the one with which you cooked the ragoût—would be the ideal drink.


  • pounds sweet Italian sausage
  • pounds hot Italian sausage
  • ¼


  1. Cut the sausages into ½-inch slices. Heat the olive oil in a skillet over medium-low heat and add the sausage pieces. Cook, stirring occasionally, until the sausage pieces are well browned.
  2. Add the onion and garlic and cook for another 5 minutes. With a slotted spoon transfer the meat mixture to a deep casserole.
  3. Set the casserole over medium heat and