Gino's sausage and beans with rosemary
Gino shares with us one of his favourite pastimes when he’s home in Sardinia - cooking on the beach. Today he makes his daughter Mia’s favourite meal, salsicce e fagioli - that's sausage and bean stew - for us.
Gino's salsicce e fagioli
Serves: 4 - 6
Ingredients
6 tbsp olive oil, plus extra for brushing
1 tbsp rosemary leaves, roughly chopped
½ tsp dried chilli flakes
2 medium size onions, peeled, cut in half and thinly sliced
1 tsp fine salt
1kg Italian sausages or good quality pork sausages
4 x 400g tins beans borlotti, red kidney and cannellini
400ml hot vegetable stock
1 tbsp tomato puree
3 tbsp freshly chopped chives
1 loaf crusty bread, to serve
Method
Place a large pan on a high heat and pour in the oil with the rosemary, chilli, onions and salt. Stir all together and fry for 12 minutes. Stir occasionally.
Meanwhile, place the sausages onto a chopping board and cut into 4cm pieces. Set aside.
Open the tins of beans and drain off any excess juices on top of the beans - please do not drain the beans completely as the juices will help you to create a smooth thick sauce. Set aside.
Add the sausages into the saucepan with the onion and fry for 10 minutes. Stir every 2 minutes allowing the sausages to seal all over in the oil.
Add in the beans with the vegetable stock and tomato puree. Stir all together and bring to the boil.
Lower the heat to medium and cook for 20 minutes, lid off and stirring every 3 to 4 minutes.
Stir in the chives and serve with crusty bread