Salsiccia e Fagioli (Italian Fennel Sausages with Borlotti beans)

Serving grilled pork sausages with Heinz beans is a common sight in the UK, particularly the morning after a night out, where you may pop a couple of slices of buttered toast for to soak up the residue alcohol from the night before.

Who would have thought the Italian also has their take on sausage and beans thou a little more refine and minus the tomato sauce (!!). I'm spoiled to have access to an Italian grocery nearby where they stock proper Italian fennel sausages (as well as other goodies); alternatively chipolata will do just fine. 

As per my previous post, Italian food is all about using simple but the best ingredients you can afford, even the extra virgin olive oil, get the best and most pure stuff you can lay your hands on. Trust me, it really does taste better. 

If you are planning to make this for breakfast at the weekend, don't think this can be made in 15 minutes - O.K. it is possible if you use tinned borlotti beans instead of the dry stuff. I guess my point is don't forget to soak the beans the night before!!

Serves 4

600g Italian fennel sausages (or chipolata) 

3 gloves of garlic, crushed

2 string of fresh thyme, finely chopped

A knob of butter

Extra virgin olive oil

300g dry borlotti beans, soak overnight in plenty of fresh water

1L beef stock

1. Preheat the oven grill to 180. Crush the garlic and thyme in a mortar and pestle, add in a generous dash of olive oil and mix well.

2. Rub the mixture all over the sausages and place them on to the oven grill pan. Let it grill for 20 - 25 minutes or and turn them over halfway. The idea is to cook until they are browned. 

3. Meanwhile, drain the soaked borlotti beans and place them in a large enough saucepan. Pour in the stock, place it on medium heat and bring it to boil then reduce to simmer for for 35 - 45 minutes. They need to be soft enough so they can be mashed easily using a potato masher. 

4. Once they are soft enough drain them but reserve 2 tbsp of the stock. Use a potato masher to crush them lightly so they are slightly broken. If it is looking a little dry, add in the reserved stock. Season with some salt & pepper.

5. Back to the sausages. Once they are cool enough to touch, cut them diagonally. Just before serving, mix in a knob of butter into the beans to give some gloss. Plate the beans and place the sausages on top.