Salsiccie e Cannellini

Yet another casserole of sausages and beans, but with an Italian name so that it sounds a bit more classy. This is a combination of British and Italian ideas of food preparation, and can be done in a saucepan or a sauté pan. Just to be even more multicultural, I used a tagine and very successful it was too.

2 tblsp lard.
5-6 sausages [any flavour will do].
1 large onion, peeled and chopped.
4 cloves garlic, peeled and chopped.
Leaves from 1 sprig of rosemary, finely chopped.
Salt and pepper to taste.
1 tblsp plain flour.
1 cup chicken stock.
1 large cooking apple, peeled and sliced.
2 tblsp cream.
2 cups kale, washed, chopped and with the central rib removed.

Preheat the oven to 160°C. Heat the lard in a heavy frying pan over a hot flame and quickly brown the sausages all over. Remove from the pan and cut into 3-4 pieces each. Transfer to the tagine. Add the onion, garlic, rosemary, salt and pepper to the pan and cook until the onion is soft and transparent. Stir in the flour and add the stock and the beans. Keep stirring until the mixture thickens then pour it over the sausages.
Dot the mixture with the apple slices, place the lid on the tagine and bake for 30 minutes. Remove and stir in the sour cream. Sprinkle with the kale, replace the lid and cook for a further 10 minutes. Serve immediately.

Serves: 2.

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