Salsicce e Fagioli all’Uccelletto Tuscan pork sausages with cannelloni beans
Ingredients (serves 4) For the beans: • 400 g dry cannelloni beans • 2 L cold water • 2 garlic cloves • 2 tbs extra virgin olive oil • 1 small sprig of sage • 1 tsp salt • a few peppercorns
For the sausages: • 400 g diced, peeled tomatoes • 4 garlic cloves, crushed • 4-5 sage leaves • 4 Tuscan-style pork sausages • 8 tbs extra virgin olive oil • salt and pepper
Put the cannelloni beans in a pot. Add the water, garlic, oil, sage, salt and pepper, cover with a lid and place over a low flame. The water must simmer gently and not boil. The beans will take 2 to 3 hours to cook.
Brown the sausages in 8 tablespoons of oil then pierce them with a fork. Add the garlic and sage leaves, then add the previously cooked beans. Add salt and pepper and let them cook for a few minutes. Then add the tomatoes. Cook gently until the sausages are cooked and the juices have reduced.
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