Roasted Italian sausages with borlotti beans and 'nduja sauce
Course Main Course
Keyword Italian, sausages
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Soaking dried borlotti beans 1 dayday
Total Time 1 dayday50 minutesminutes
Servings 4people
Author Theo Randall
Cost £
Ingredients
500gcanned borlotti beans
4garlic cloves, 2 whole, 2 finely sliced
2plum tomatoes
4sage leaves, large (or 6 smaller ones)
4tbspolive oil
8Italian sausages(order them online, they're worth it but some other coarsely minced sausages will work well)
4celery sticks, finely chopped
2red onion, finely chopped
4carrots, peeled and finely chopped
200mlred wine
800g passata
140g'nduja, skinned(order online of most deli's have it)
4tbspmascarpone
sea salt and ground black pepper
400gkale, purple sprouting broccoli, or calabrese or longstem broccoli, cooked and seasoned with olive oil, salt and pepper, to serve
Instructions
Drain the canned borlotti beans but keep approx 1/2 can of the bean juice to add to a small pan, with approx 1/2 cup of water. (*put your beans to the side in another pan)Now, add your plum tomatoes, 2 garlic cloves and sage and gently simmer for approx 15 mins or until the tomatoes soften a little and you can smell the garlic and sage.
Once done, remove the tomato, sage, garlic (keep a little of the cooking water) into a bowl and using a handheld blender with a little of the cooking water, blend to make a smooth paste/sauce. Season well and add to the pan with the borlotti beans and put to the side.
Preheat the oven to 160°C/140°C fan/320°F. Heat 2 tbsp of the olive oil in an ovenproof frying pan on a medium heat. Then, add the sausages and cook for 5 mins, turning frequently, until brown all over. Remove them from the pan and set aside, leaving the sausage fat and olive oil in the pan
Next, add the celery, sliced garlic, onion and carrots to the pan and cook gently for 5 mins, until the onion has softened. Add the red wine and cook for a further 2 mins until the liquid has reduced by half. Now. add the passata, cook gently for a couple of mins, then add the ’nduja and stir well.
Place the sausages on top of the passata mixture and bake in the oven for 15 mins, until the sausages are cooked through. Remove from the oven, dollop over the mascarpone (and check the seasoning)
Warm the cooked borlotti beans and stir through the remaining olive oil. Serve with greens - kale, broccoli
Notes
Recipe inspired by Theo Randall's Italian Deli Cookbook