Turkey Sausages with Spicy Kidney Beans
Today’s recipe is a real Trattoria standard dish: Sausages with “Fagioli all’Uccelletta” (kidney 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 / Cooking Time: 30/40 Minutes
Wash the tomatoes and the parsley, then chop them. Rinse the beans, peel the garlic and pull your pan out.
Put your sausages into the oven, and start broiling them.
Start sauteing the garlic in the pan with a couple of tablespoons of olive oil on a high medium flame, and when they are getting a nice golden color add the chopped tomatoes...add salt, pepper, and the red pepper. Stir well for a couple of minutes , then lower the flame a bit, cover your pan with a lid and let it cook for about ten minutes.
[4num]4[/num]Check the sausages & flip them.
When the sauce starts to get thicker add the cannellini beans and the bay leaves, stir well and let simmer for a final ten minutes.
The sausages should be ready by now, take them out of the oven and put them in the pan with the beans and the tomatoes…let them cook on a medium flame for about 15-20 minutes…if you think your meat is not cooked enough, and the sauce is getting too thick and dry, you can add a little bit of water.
This is a classic Trattoria dish…arm yourself with appetite and a good bread for your final scarpetta!!!
Since this dish is a little bit on the heavy side I wouldn’t recommend to go any further than a nice fresh salad. A glass of Chianti and a good loaf of bread are a must!!! If you have leftovers sausages from last night barbecue, or some fried chicken sitting in your fridge this is the recipe for you.
Debi & Gabriele