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Salsicce in umido con fagioli recipe

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Salsicce in umido con fagioli recipe

A vintage Italian sausage casserole, perfect for everyone together with your favourite crusty bread.

Instantly
Ingredients
  • 6 tablespoons of Essential olive oil
  • 350 g ( 12.3 oz ) Onions, chopped
  • 2 Carrots, chopped
  • 400 g ( 14.1 oz ) Pancetta, diced
  • 1 kg ( 2.2 lbs ) Pork sausages, reduce chunks about 3cm thick
  • 2 tablespoons of Plain flour
  • 2 Portions of dark wine
  • 80 g ( 2.8 oz ) Tomato paste
  • 400 ml ( 14.1 fl oz ) Beef stock
  • 150 g ( 5.3 oz ) Pitted black olives
  • 400 g ( 14.1 oz ) Tinned cannellini beans, drained
  • 200 g ( 7.1 oz ) Button mushrooms, quartered
  • 5 Bay leaves
  • 1 pinch Pepper and salt (to taste)

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6. Heat the essential olive oil inside a large flameproof casserole dish and fry the onions and carrots on the high temperature for just two minutes until golden.
  2. Include the pancetta and also the sausages and prepare for around 3 minutes, stirring having a wooden spoon. Add the flour and prepare for any further minute, stirring continuously.
  3. Include your wine and prepare for around 2 minutes to permit the alcohol to evaporate. Stir within the tomato paste, include the beef stock, the olives, the cannellini beans and also the mushrooms. Add some bay leaves, season with pepper and salt, and produce towards the boil. Cover the pan and prepare within the oven for half an hour before the sausages are tender and also the sauce has thickened
  4. Serve

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