Which is simply a fancy-sounding way of saying sausages and beans, albeit done in an Italian way. Italian sausages come in a huge variety, but are often based on pork with the addition of spices like fennel and, of course, chilli as well as other typically Italian flavours such as rosemary and flat leaf parsley. Not that you have to use Italian sausage, of course. Any good pork or chicken sausage will do.
Ingredients.
1 large onion, peeled and diced.
4 large cloves of garlic, peeled and chopped.
1 sprig rosemary.
¼ cup olive oil.
6 chicken sausages.
Freshly ground black pepper.
Salt to taste.
1 tblsp plain flour.
1 cup chicken stock.
1 400g can haricot beans, drained.
1 tblsp sour cream.
Flat leaf parsley for garnish.
Preparation.
Peel and chopped the onion and set aside. Peel the garlic, chop very finely and set aside. Remove the leaves of the rosemary and chop very finely, discarding the stem, and set aside.
Method.
Heat the oil in a heavy sauté pan over a medium flame and quickly brown the sausages all over. Remove and cut into 3-4 pieces each and set aside. Add the garlic and rosemary to the oil in the pan a quickly fry until the garlic begins to turn golden, then reduce the heat and add the onions and sausage. Grind fresh pepper over all, add salt, stir well, cover and cook for 10 minutes. Stir a couple of times during this time.
Stir in the flour, then the stock and the beans, and bring up to a simmer. Cover and cook for a further 15 minutes. Stir in the sour cream and cook for 2 minutes more. Serve immediately sprinkled with parsley.
Serves: 2.
Poddimok 