Ingredients:

  • 8 large links (450 g) Quality Pork Sausages
  • 2 Tbsp (30 ml) Olive Oil, extra virgin
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 2 sticks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1/2 cup (120 ml) Dry White Wine (optional)
  • 1 (14.5 oz) can Tinned Chopped Tomatoes
  • 2 cups (480 ml) Chicken or Vegetable Stock (low sodium)
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 2 (15 oz) cans Canned Cannellini Beans, rinsed and drained
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 180°C (350°F). Prepare all vegetables (onion, carrot, celery, garlic) ahead of time.
  2. Heat the olive oil in the Dutch oven over medium-high heat. Add the sausages and brown thoroughly on all sides (about 8–10 minutes total). Remove the sausages and set aside, leaving the fat in the pot.
  3. Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot. Sauté gently for 8–10 minutes, until the vegetables have softened and the onion is translucent.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste has slightly darkened.
  5. Pour in the white wine (if using). Bring to a bubble and scrape up all the browned bits (fond) stuck to the bottom of the pot. Reduce the wine by half (about 2 minutes).
  6. Stir in the tinned tomatoes, chicken stock, thyme, and bay leaf. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
  7. Return the browned sausages to the pot. Add the rinsed and drained beans, stirring gently to incorporate. The liquid should mostly cover the sausages.
  8. Cover the casserole dish tightly with a lid and transfer to the preheated oven. Bake for 25 minutes.
  9. Remove the lid and bake for another 10–15 minutes until the sauce has thickened slightly and the sausages are cooked through.
  10. Remove the dish from the oven. Discard the bay leaf. Let the casserole rest for 5 minutes before serving. Garnish generously with fresh parsley.