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Baked Sausages with Herbed Beans

Serve this classic German-inspired dish with the traditional accompaniment of whole-grain mustard, and pumpernickel or toasted rye bread.

Ingredients:

  • 2 Tbs. plus 1 tsp. olive oil
  • 4 large hot or sweet Italian sausages, about 1 lb. total
  • 2 large yellow onions, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 Tbs. chopped fresh thyme
  • 1 cup chicken broth
  • 2 cans (each 15 oz.) cannellini beans
  • 1/4 cup tomato puree
  • Salt and freshly ground pepper, to taste
  • 1/4 cup fresh bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Cook the sausages and onions
Preheat an oven to 400°F.

In a large Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausages and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1 Tbs. olive oil and the onion to the pot and sauté until softened, 3 to 4 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Pour in the broth and bring to a simmer.

Cook the beans
Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return the sausages to the pot.

Bake the dish
In a small bowl, stir together the bread crumbs, cheese and the 1 tsp. olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 minutes. Let cool slightly before serving. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).