- 6 pork sausages (can use flavoured ones)
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 6-8 sage leaves
- 1 tin cannellini beans, drained
- 300ml chicken stock
- Chopped parsley
Fry the onion and the celery in a little olive oil in a heavy-bottomed pan with a pinch of salt for a minute or two, stirring. Reduce the heat right down, cover and sweat for about 10 minutes, stirring occasionally until really soft.
Meanwhile, grill the sausages until browned and set aside.
Add the garlic and sage to the onions and continue to fry for another few minutes. Next, add the cannellini beans and the sausages (cut in half if they are large). Stir then add the stock. Bring to the boil, cover, reduce heat and simmer for about 20 minutes or until the sausages are well cooked.
With a slotted spoon, remove about a quarter of the beans and transfer to a small plate. Mash with a fork to a rough puree and then return to the pan. Mix well – this will thicken the sauce and give it a lovely texture. Add a good grinding of black pepper and then taste to check the seasoning. Add the parsley and serve with rosemary roast potatoes or just some good crusty bread.
The flavour of this casserole improves overnight so an ideal dish to make ahead. Just reheat and serve. Also freezes well.