Sausage and Beans

Golden browned sausages nestled in a creamy white bean sauce. The aroma of fried sage and reduced white wine promises a rustic and hearty traditional meal.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 1200
• Protein: 76 g
• Carbs: 82 g
• Fat: 57 g

Ingredients

• 500 g Toulouse sausage ( whole )
• 400 g White bean ( cooked and drained )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 400 g Round tomato ( crushed )
• 100 ml Dry white wine
• 6 piece Sage ( whole leaves )
• 1 piece Rosemary ( sprig )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Italian fennel sausage ( cut into large chunks if necessary )
• 400 g Cannellini beans ( drained and rinsed )

Instructions

1. Browning the sausages

   In a skillet with olive oil, sear the Toulouse sausages and fennel sausages over high heat. They should be well browned and the skin should start to crack. Remove and set aside.

2. Sauté the aromatics

   In the same fat, add the sliced onion, crushed garlic, rosemary, and sage. Lower the heat. When the onion becomes translucent and the herbs are fragrant, it's ready.

3. Deglaze and combine

   Deglaze with white wine, scraping the bits from the bottom of the pan. Let it reduce by half. Add the crushed tomatoes, white beans, and drained cannellini beans.

4. Simmer until creamy

   Return the sausages to the skillet. Add a little water to cover. Simmer until the sauce coats the spoon and the beans are tender.

Chef's tips

• Don't over-rinse the beans; the residual starch helps thicken the sauce.
• If the sauce is too thin, crush a few beans with a fork against the side of the pan.

Storage

Keeps for 3 days in the fridge. Best reheated gently in a pan with a splash of water.