Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Venison stew tomatoes & capers
January 17, 2014
From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4
- 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
- 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.
Over medium heat soften chopped vegetables & pancetta (about 5 min):
- 2 oz pancetta
- 2 carrots
- 1 celery stalk
- 1 yellow onion
- 1 clove garlic
- 2 TB parsley
- 4 fresh sage leaves
- 1 tsp fresh rosemary
Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.
Return venison to pot, add following and cook, covered on low 2 hrs:
- 2 C meat stock
- 1 C chopped tomatoes (if use 14 oz can, use juice from can with meat broth to make 2 C broth)
- 1 TB capers chopped
- 2 whole cloves
Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.
Olsson Recipes 