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1 1/2 pounds ready-made hot Italian sausage (about 6 sausages) or homemade sausage (see above) 1 1/2 tablespoons all-purpose flour 3 pounds potatoes, peeled and cut into 2-inch pieces 4 medium-size onions (about 1 pound), peeled and cut into 2-inch pieces 5 cloves garlic, peeled and thinly sliced (about 1/3 cup) 3 bay leaves 1 teaspoon dried thyme 1/2 jalapeno pepper, chopped, or more to taste (optional) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped parsley 1. Cut each sausage into 4 or 5 pieces (there should be about 24 pieces in all). Place them in one layer in a large saucepan, add 112 Cup water, bring to a boil, cover, and cook over medium heat for about 8 minutes. Uncover and cook over high heat for 1 to 2 minutes, until the water has evaporated and the sausages sizzle in their own fat. 2. Add the flour, stir well, and cook for about 1 minute, until the flour browns lightly in the fat. Add 2 cups water, stir well, and bring to a boil. Add the remainder of the ingredients except the parsley, and bring to a boil. Cover, reduce the heat to low, and continue cooking for about 30 minutes. When you serve the dish, there should be just enough liquid remaining in the pan to moisten the potatoes. If necessary, continue cooking, uncovered, over high heat for 2 to 3 minutes to reduce the liquid and create a creamy sauce. 3. Sprinkle with the parsley, and serve immediately. NOTE: Add a little water to the ragout to reheat it in a microwave oven without sticking. To reheat it conventionally, put the ragout in a pan with a little water, and warm it, stirring occasionally, over low heat until it is heated through. YIELD: 6 SERVINGS |
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