Meat, Vegetables

Turkey Sausages with Spicy Beans

Aug 13, 2007 by Gabriele Corcos

DIFFICULTY

Today’s recipe is a real Trattoria standard dish: Sausages with “Fagioli all’Uccelletta” (beans in a spicy fresh tomato sauce).

In Italy, when we talk about sausages we usually refer to pork meat, it is very rare to come across anything different, at least not in Tuscany…oh, well, yes…boar sausage…still pork is!This dish is a powerful one: it’s a filler, it’s hot, it loves wine and toasted garlic bread…and it makes a great left over.
In all this, we completely forgot to give more info about the wine…We drank a Villa Antinori from 2002, and we will post more informations about it asap.

Serves: 6 / Prep time: 10 minutes / Cook time: 30-40 minutes

2 tablespoons olive oil
8 turkey sausage links
5 cloves of garlic peeled and sliced into chunks
1 pound cherry tomatoes quartered
3 dry red hot peppers
Salt and freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
5 fresh bay leaves
2 handfuls fresh flat-leaf parsley, leaves picked and chopped

1Wash the tomatoes and the parsley, then chop them. Rinse the beans, peel the garlic and pull your pan out.

2Heat a large high-sided sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve.

3Add the garlic, and sauté until golden and brown.

4With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid. Simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.

5Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.

6Add the chopped parsley before serving.