Peppery Sausage Ragout

Ragouts are usually heavily spiced and are considered a stew in many kitchens. But here, eating it with a fork is just as easy as a spoon. This dish is perfect for the colder months, so make a batch, start a fire and cuddle up with a bowl of ragout, your better half... or both!

Peppery Sausage Ragout

Prep Time

20 minutes

Cook Time

25 minutes

Serves

3 people

Ragouts are usually heavily spiced and are considered a stew in many kitchens. But here, eating it with a fork is just as easy as a spoon. This dish is perfect for the colder months, so make a batch, start a fire and cuddle up with a bowl of ragout, your better half… or both!

Ingredients

  • 1 large, tart apple
  • 2 links sweet or hot Italian sausage, sliced and halved
  • 2 tablespoons olive oil
  • 1 lb potatoes, diced small
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1/2 cup whole kernel corn
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons orange juice
  • 1 teaspoon hot sauce

For the Polenta

  • 3/4 cup water
  • 3/4 cup milk
  • 3 tablespoons cornmeal
  • 1/2 teaspoon each salt and cracked black pepper

Preparation

  • 1 Peel, core, and dice apple small; set aside. In a large skillet over medium-high heat, add sausage, cooking and turning until completely cooked through, about 4 minutes.
  • 2 Remove sausage and set aside. Add oil to the same skillet until it is hot. Add potatoes, onion, bell pepper, corn, and apple, stirring to combine well.
  • 3 Reduce heat to medium and cover. Cook for about 8-­10 minutes, stirring frequently until potatoes are tender.
  • 4 Meanwhile, whisk ketchup, mustard, orange juice and hot sauce; set aside.
  • 5 When potatoes are ready, remove the lid and add sausage back into the pan along with ketchup mixture.
  • 6 Stir well, reduce heat to low, cover and simmer 10 minutes.
  • 7 When 5 minutes are left, make polenta. Bring water and milk to a boil over medium-high heat in a medium saucepan.
  • 8 Slowly stream the cornmeal into the water the mixture with one hand and whisk with the other, until all cornmeal has been added.
  • 9 Immediately remove from heat and whisk in salt and pepper.
  • 10 To serve, ladle a third of the polenta on a plate along with a third of the ragout. Repeat with 2 additional plates and serve hot.

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