Salsicce e Fagioli
Plump Italian sausages simmered with tender cannellini beans, sweet tomatoes, and fresh sage. A comforting Tuscan home classic.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Large heavy-bottomed skillet or casserole
- •Wooden spoon
- •Tongs
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 36 g
- carbs
- 34 g
- fibre
- 9 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Heat the extra virgin olive oil in a heavy-bottomed skillet over medium heat.
- 2
Add the whole sausages and brown them evenly on all sides for six minutes.
- 3
Transfer the browned sausages to a plate, leaving the rendered fat in the pan.
- 4
Add the crushed garlic cloves and fresh sage leaves to the warm pan.
- 5
Sauté gently for one minute until the garlic and sage become fragrant.
- 6
Pour in the white wine and scrape up the browned bits from the pan base.
- 7
Pour in the passata, cannellini beans, and warm water.
- 8
Return the sausages to the pan and season lightly with salt and black pepper.
- 9
Lower the heat and simmer gently uncovered for twenty minutes until the sauce thickens.
- 10
Discard the garlic cloves and ladle the hot stew into shallow bowls.
Chef's tips
Use coarse-ground Tuscan pork sausages with garlic or pepper notes for the best regional flavour. Stir very gently during simmering to keep the delicate cannellini beans intact rather than breaking them down into a paste.
Ingredient substitutions
- salsiccia toscana → any coarse-ground high-meat pork sausages seasoned with pepper or garlic
- cannellini beans → cooked borlotti beans or Great Northern beans
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until heated through.
Common mistakes to avoid
- •Pricking the sausages with a fork, which allows all their juices and flavour to escape into the pan.
- •Stirring too vigorously, which crushes the tender cannellini beans into mush.
- •Adding too much salt early on, since the sausages release substantial seasoning as they simmer.
Serving suggestions
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