I arrived home on this very snowy day totally exhausted after tutoring, and was very hungry. Earlier I had said to my housemate Jack that I would make tagliatelli with sausages removed from their casings, with chilli and parsley, but on the way back picked up a couple of leeks and a tin each of borlotti and cannellini beans and made this instead. There was leftover Turkish bread from Sunday’s breakfast, which I warmed in the oven to eat with it. Jack said it was his favourite meal from the last few days (but then sausages are his most loved food, I think). The eggs from Sunday still have it for me, but I did enjoy this too. Moreover, it took about 10 minutes to put together, then 20 minutes of cooking time, and only used one pot.
Served 2, with a bit of leftovers
4 good quality pork sausages, cut into inch long sections
approx. 130g lardons (streaky bacon or pancetta equally fine)
2 leeks, well-cleaned and cut into inch long sections
1 stick celery, cut into inch long sections
3 garlic cloves, skins removed
1 tin, borlotti beans
1 tin, cannellini beans
500ml hot chicken stock or water
½ cup white wine
1 teaspoon red wine vinegar
1 sprig, rosemary
–to garnish, some chopped parsley (optional)
How I made it:
Drizzle some olive oil in a heavy-bottomed pan and place on a medium heat. Chuck in the cut-up sausages and lardons to the pan and cook for a few minutes until browning on the outside. Deglaze the pan with the white wine – pour it in then stir up with the meat, scraping the bottom to get the tasty browned bits into the mixture. Add the garlic, leeks, and celery and cook for a few minutes, stirring together with the sausages. Add the beans and rosemary and stir. Pour in hot water or chicken stock until it just covers the contents of the pan, add the vinegar. Cook, bubbling for 15-20 minutes, until the liquid has reduced but about ½ – 2/3. Season with salt and pepper. Serve with parsley on top, and bread and butter.
Bread and white wine.