Salsicce e Fagioli all'Uccelletto (Tuscan sausage and beans), is a wonderful winter meal with plenty of comfort to soothe the soul. Italian sausage meets cannellini beans in a rich tomato sauce flavored with sage. Absolutely delicious!
Did someone say sausage?
As far as I can remember, I always loved Italian sausage, or any sausage for that matter. We grew up making them always in the Fall, and one of our favorite things to do was test the seasoning of the meat by grabbing some, flattening it out in a pan, and frying it up. My mouth is watering just thinking of this. I really have to thank my parents Ilia and Americo for giving us a wonderful palate and many delicious memories!
Salsicce e Fagioli all'Uccelletto (Tuscan sausage and beans), simple and easy!
Italian cuisine in general is very simple. Few ingredients and loads of flavor. Here is what you will need for this dish:
- Italian sausage
- cannellini beans
- tomato puree, polpa, or passata
- evo oil
Let's talk tomatoes
There are probably hundreds of different brands of stewed tomatoes on the shelf at your grocer, however, not always alike. We always pick the good quality Italian canned tomatoes. Why you ask, because the flavor is bright, rich and oh so fresh, more so, they have this sweetness and not much acidity, that delivers so much to a dish.
Furthermore, there are the different textures: diced, whole, pureed, and the passata which is a cooked puree'. My only thing is that if you use the passata, make sure you add some water or your sauce will be ultra thick! We sometimes we use a combination of whole and passata giving us the best of both worlds!
Enough chitter chatter about tomatoes, time to get started on making this Salsicce e Fagioli all'Uccelletto (Tuscan sausage and beans)! Come let's go into the kitchen and cook together.
First things first!
To start building the flavor, this is what we want to do:
- Poke sausages with a fork all over the surface.
- Sauté those sausages in a crock pot whole until they get beautifully caramelized on the surface, about 10 minutes on med to high heat.
- While the sausage are cooking get your beans out of the can and into a strainer and give them a good rinse with cold water.
- Place them in a pot, or, as I have, a clay dish that is heat resistant. Add water, rosemary, sage, plus a drizzle of olive oil. Bring that to a boil and cook for 1 minute. Season with salt at this time. This is to give some flavor to the beans!
- Using a slotted spoon, scoop the beans from the broth, and place them in the pot with the sausage. Make sure to get those herbs, we want that flavor to infuse in the sauce. I also put a few spoons of the broth.
If using dried cannellini beans this is what you do:
- Place beans in a bowl and cover with cold water. Place a lid on them and let sit overnight!
- Rinse the beans and place in a pot with plenty of cold water, sage, rosemary, garlic, and a drizzle of olive oil. Let that soft boil for an hour or so, adding some salt at the end of the cooking time.
- This is the time you would add them to the sausages. Same process as above.
Salsicce e Fagioli all'Uccelletto (Tuscan sausage and beans), the final stages
We are almost done, just a few more things and we will begin to smell the aroma of this dish that will not only get you hungry, more so, it will fill your heart with a wonderful and calming warmth! Here are the next steps:
- Pour the tomatoes into the pot with the sausages and beans. Give it a good stir.
- Cover and lower heat and cook for 20-25 minutes, checking on it occasionally to make sure it is not sticking. If it seems to be to thick, just add some more water, or of the bean broth.
It's all about the aroma!
I wish you could smell the aroma in the kitchen. As a result, the tomatoes accompanied with those herbs and sausage, is just plain mouth watering! If you are doing this recipe with me right now, you know what I am talking about. I am so excited I just want to eat!
Does this dish not look amazing and enticing? The richness of that sauce just begs us to get some bread and to do 'la scarpetta'! I have to be honest, homemade sausages in tomato sauce is my kryptonite, because I could never say no to these!
Happy Holiday season everyone!
I love this time of year, the baking, comfort foods, and people feeling the warmth of the season. It is truly magical. Can't think of a better moment when everyone is around the table, sharing this wonderful Salsicce e Fagioli all'Uccelletto (Tuscan sausage and beans)! One thing for sure, I bet your family or friends will have fork and bread in hand ready to go!
If you are looking for other bean recipes check these out:
- Barley and Cannellini bean Soup
- Fagioli in Umido, Pan-steamed Beans
- Spicy Italian Rapini and Cannellini Beans
- Baba Ganoush with Cannellini beans, Pistachios and Paprika
Have a Holly Jolly Christmas!Print
- 6 Mild Italian sausages
- Splash of evo oil
- 1 14 oz.400 ml can of cannellini beans (¾ cup dried cannellini beans)
- 6-8 sage leaves
- Sprig rosemary
- 1 clove garlic
- 1 tbsp evo oil
- salt and pepper
- 796 ml tomato polpa or 698 ml passata
- salt and pepper
- In a medium crock pot drizzle in olive oil, poke sausages with a fork all over and place in pot. Turn heat to a med to high heat and sauté until caramelized and golden on the surface, about 10 minutes.
- Rinse beans with cold water and place in a bowl. Cover with more cold water, cover and let sit over night.
- Drain beans and place in a pot, add cold water more than enough to cover beans usually three times the amount of beans.
- Add in sage, rosemary, garlic, and olive oil, and bring to a gentle boil. Cook for about 1 hour and then season with salt to taste.
- Pour beans into a strainer and rinse well with cold water. Place in a pot and add enough cold water to cover them.
- Add rosemary, sage, and garlic, plus the olive oil. Bring to a gentle boil and simmer for 1 minute. Season with salt at this time.
Sausage and beans:
- Now it is time to add your beans to the sausage in the crock pot. Make sure you get those herbs in there too, plus some of the broth, about a couple spoons. Stir well
- This is where we pour in the tomato puree, give it another good stir. taste for seasoning and adjust if necessary with salt and pepper.
- Cover and turn heat to low. Let simmer for 20-25 minutes, making sure to stir and check to make sure it is not sticking. If it seems too thick add some of the bean broth.
- I also like to add a few more sage leaves at this time.
- Turn off heat and place on a serving platter. Serve with some good crusty bread.
Try to get the traditional authentic Italian sausages if you can. Surely you can find them in an Italian grocery store near by
Don't be shy with the sage, it is truly what makes the dish!
Remember if using the dry beans, there is the time to soak the beans over night, and also the hour you need to cook them
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Keywords: salsicce, Italian sausages, cannellini beans, Italian comfort food, tomato polpa, sage, rosemary, garlic, evo oil,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.