Salsicce e Fagioli all'Uccelletto Umbre

Name: Salsicce e Fagioli all'Uccelletto Umbre
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 400 g umbrian pork sausages; 480 g cooked cannellini beans; 30 ml Extra virgin olive oil; 2 whole Garlic cloves; 8 leaves fresh sage leaves; 400 g canned whole plum tomatoes; 60 ml Dry white wine; 3 g Fine sea salt; 1 g freshly ground black pepper

Umbrian-style pork sausages braised in rich tomato sauce with tender cannellini beans, garlic and fragrant fresh sage leaves.

🇮🇹Italy· Umbria

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

400 g umbrian pork sausages — coarse-ground, garlic and pepper seasoned
480 g cooked cannellini beans — rinsed and drained, or cooked dried beans
30 ml Extra virgin olive oil — robust Umbrian oil preferred
2 whole Garlic cloves — peeled and lightly crushed
8 leaves fresh sage leaves — whole
400 g canned whole plum tomatoes — crushed lightly by hand
60 ml Dry white wine — such as Grechetto or Orvieto
3 g Fine sea salt — to taste
1 g freshly ground black pepper — or a pinch of dried chilli flakes

Equipment

•terracotta pot or heavy frying pan
•wooden spoon
•tongs
•chef's knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 34 g
carbs: 32 g
fibre: 9 g
protein: 28 g
calories: 540 kcal

Instructions

1
Heat the extra virgin olive oil in a wide terracotta casserole or heavy pan over medium heat.
2
Prick the pork sausages lightly in two places with the tip of a knife.
3
Add the sausages to the pan and brown evenly on all sides for six minutes until golden.
4
Pour in the dry white wine and allow it to bubble briskly until the sharp alcohol smell clears.
5
Add the crushed garlic cloves and fresh sage leaves, stirring for one minute until the herb smells intensely fragrant.
6
Pour in the crushed plum tomatoes with a modest pinch of salt and freshly cracked black pepper.
7
Lower the heat, cover loosely, and simmer gently for fifteen minutes so the sausages cook through.
8
Fold in the cooked cannellini beans gently to avoid mashing them.
9
Simmer uncovered for ten minutes until the sauce reduces to a glossy, clinging consistency.
10
Remove the garlic cloves and let the pan rest for five minutes off the heat before serving.

Chef's tips

Do not prick the sausages excessively, as losing all internal juices leaves them dry. Fresh sage is non-negotiable for the uccelletto profile; dried herbs lack the essential aromatic resin. If using canned beans, drain and rinse them gently so their canning liquid does not dilute the rich sauce flavour.

Ingredient substitutions

Umbrian pork sausages → any coarse Italian-style pork sausage flavoured simply with black pepper and garlic
cannellini beans → fagiolina del Trasimeno or borlotti beans, though the texture will be slightly creamier

Storage

Store leftovers in an airtight glass container in the refrigerator for up to three days.

Reheating

Reheat gently in a saucepan over medium-low heat with a splash of water to loosen the sauce until steaming.

Common mistakes to avoid

•Stirring the beans aggressively, which breaks them down into a thick paste rather than keeping whole tender legumes.
•Skipping the initial browning of the sausages, which robs the braise of deep caramelised pork flavour.
•Boiling the sauce violently instead of a gentle simmer, which causes the sausage casings to burst.

Serving suggestions

Serve hot alongside thick slices of warm Umbrian torta al testo flatbread.Accompany with a glass of dry Umbrian red wine such as Rosso di Montefalco.Pair with a bitter chicory or sautéed wild greens side dish to cut the richness.