Braised Sausages with Borlotti Beans, Rosemary and Sage

Braised Sausages with Borlotti Beans, Rosemary and Sage

This was a really stomach filling, contentment, heart warming meal.  A all in one pot you can’t go wrong really.  Super, easy peasy, a real boys meal too, resulted in a windy night, for them not me of course, should have cooked it tomorrow, would have kept the ghosts and ghoulies away!

Visual Evidence

 1 lb (450 g) good, meaty sausages
 8 oz (225 g) dried borlotti beans, pre-soaked and drained, soaking liquid reserved
 1 heaped teaspoon chopped fresh rosemary, plus 2-3 sprigs to garnish
 1 heaped teaspoon chopped fresh sage, plus 2-3 leaves to garnish
 1 tablespoon olive oil
 4 oz (110 g) sliced smoked pancetta (or smoked bacon), chopped
 1 large red onion, peeled and chopped
 2 cloves garlic
 10 fl oz (275 ml) dry white wine
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 1, 275°F (140°C)
You will also need a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres).


First of all, soak the borlotti beans. Wash them under cold, running water and discard any broken ones or alien bits. Then, if it is convenient, soak them overnight in 4 pints (2.25 litres) cold water. If you need them today and haven’t the time for this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours. Drain the beans, reserving the soaking liquid.

Heat the oil in the casserole over a medium heat and carefully brown the sausages, turning them occasionally so they are a nice golden brown colour on all sides – this will take 8-10 minutes. After that, remove them to a plate, then add the pancetta to the frying pan, turn up the heat and toss it around for about 5 minutes, or until it’s golden brown at the edges.

Now, using a draining spoon, transfer it to join the sausages, then turn the heat down again to medium and soften the onion for 10 minutes in the juices left in the pan, stirring it around from time to time. Then add the garlic and cook for another minute. Next, add the drained beans to the casserole, along with the herbs, then the sausages and pancetta, tucking them in among the beans, and finally, add the wine and 10 fl oz (275 ml) of the reserved water. Season with salt and freshly milled black pepper and bring everything up to simmering point on the hob.

Now put a lid on the casserole and transfer it to the centre shelf of the oven to cook slowly for 3 hours. Serve garnished with the sprigs of rosemary and sage. I don’t think this needs any other vegetable but a green salad, and some Italian cheese would be nice to follow.

Yum, Yum!

Fiesta Friday badgeOf course this forms part of the Fiesta Friday#92 partying!

So what are you cooking tonight, if your not blogging it?  Justine x


  7 comments for “Braised Sausages with Borlotti Beans, Rosemary and Sage

  1. October 30, 2015 at 1:44 PM

    When are opening a restaurant? You’re such a great chef!
    Have a lovely weekend. Xx

    Liked by 1 person

    • November 1, 2015 at 9:00 AM

      Hehe can you imagine running a restaurant what hard work!!! Did you go out for Halloween? X


  2. October 31, 2015 at 12:22 AM

    Almost like a cassoulet! Looks like a delicious winter dish. Thanks for posting on FF.

    Liked by 1 person

    • November 1, 2015 at 8:58 AM

      Yes it is you’re right 😀 happy belated FF back x


  3. November 1, 2015 at 9:29 AM

    Good stuff!

    Liked by 1 person

  4. petra08
    November 2, 2015 at 9:33 PM

    I was just thinking the other day of a similar meal and I saw that you had already make it! The colder weather (we have been drenched in cold sea mist) brings out the desire to eat nice and warming meals like this. It sounds so hearty and a perfect dish to just tuck in to! Happy FF! 🙂

    Liked by 1 person

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