Sausage and Beans
Ingredients
- 500 gToulouse sausage (whole)
- 400 gWhite bean (cooked and drained)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 400 gRound tomato (crushed)
- 100 mlDry white wine
- 6 pcSage (whole leaves)
- 1 pcRosemary (sprig)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gItalian fennel sausage (cut into large chunks if necessary)
- 400 gCannellini beans (drained and rinsed)
Method
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.
- 1
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
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 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
Return the sausages to the skillet. Add a little water to cover. Simmer until the sauce coats the spoon and the beans are tender.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated gently in a pan with a splash of water.
