Salsicce e Fagioli all’Uccelletto – A Traditional Tuscan Recipe

Salsicce e Fagioli all’Uccelletto

Tuscan pork sausages with cannelloni beans

Ingredients (serves 4):

For the beans:

• 400 g dry cannelloni beans
• 2 L cold water
• 2 garlic cloves
• 2 tbs extra virgin olive oil
• 1 small sprig of sage
• 1 tsp salt
• a few peppercorns

Procedure

Put the cannelloni beans in a pot. Add the water, garlic, oil, sage, salt and pepper, cover with a lid
and place over a low flame. The water must simmer gently and not boil. The beans will take 2 to 3
hours to cook.

For the sausages:

• 400 g diced, peeled tomatoes
• 4 garlic cloves, crushed
• 4-5 sage leaves
• 4 Tuscan-style pork sausages
• 8 tbs extra virgin olive oil
• salt and pepper

Procedure

Brown the sausages in 8 tablespoons of oil then pierce them with a fork. Add the garlic and sage leaves, then add the previously cooked beans. Add salt and pepper and let them cook for a few minutes. Then add the tomatoes. Cook gently until the sausages are cooked and the juices have reduced.

 

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