One-Pan Spicy Sausage with Cannellini Beans and Kale for Two
By Steve DunnPublished on December 2, 2024
Time
50 minutes
Yield
Serves 2
Ingredients
Before You Begin
We developed this recipe with hot Italian sausage, but any spicy pork sausage, such as chorizo, can be used. If lacinato is unavailable, use curly kale. A bold red wine such as a Syrah, Cabernet, or Zinfandel works well here. Serve with crusty bread.
Instructions
- Bring sausages and ¼ cup water to simmer in Dutch oven over medium heat. Cover and cook until sausages register about 135 degrees, 8 to 10 minutes. (If pot contents begin to sizzle, add ¼ cup water.)
- Uncover and, using paring knife, pierce each sausage in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary, until dark fond forms on bottom of pot, 2 to 4 minutes longer. Transfer sausages to cutting board.
- Add onion and garlic to now-empty pot and cook, stirring constantly, for 1 minute. Stir in wine, scraping up any browned bits. Stir in tomato paste, paprika, and salt. Simmer, stirring occasionally, until wine is reduced to thick, syrupy glaze, 3 to 4 minutes.
- Stir in kale and remaining ¾ cup water, cover, and cook until kale is wilted, about 5 minutes. Stir in beans and their liquid, cover, and cook 5 minutes longer. Return sausages to pot, nestling links into kale and beans. Cover and continue to cook until sausages register 160 degrees, 7 to 12 minutes longer, flipping sausages and stirring halfway through cooking. Transfer sausages to cutting board and slice each link into thirds.
- Off heat, stir oil and vinegar into kale mixture; season with salt to taste. Divide kale, beans, and sauce among shallow bowls. Top with sausage and serve.
Time
50 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water kept their casings from turning tough and leathery. We then pricked the links with the tip of a paring knife so that they would give up a bit of their fat and juices. When the juices evaporated, they formed a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infused the beans and kale with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounded out the meals.
Want more? Read the whole storyBefore You Begin
We developed this recipe with hot Italian sausage, but any spicy pork sausage, such as chorizo, can be used. If lacinato is unavailable, use curly kale. A bold red wine such as a Syrah, Cabernet, or Zinfandel works well here. Serve with crusty bread.
Instructions
- Bring sausages and ¼ cup water to simmer in Dutch oven over medium heat. Cover and cook until sausages register about 135 degrees, 8 to 10 minutes. (If pot contents begin to sizzle, add ¼ cup water.)
- Uncover and, using paring knife, pierce each sausage in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving sausages as necessary, until dark fond forms on bottom of pot, 2 to 4 minutes longer. Transfer sausages to cutting board.
- Add onion and garlic to now-empty pot and cook, stirring constantly, for 1 minute. Stir in wine, scraping up any browned bits. Stir in tomato paste, paprika, and salt. Simmer, stirring occasionally, until wine is reduced to thick, syrupy glaze, 3 to 4 minutes.
- Stir in kale and remaining ¾ cup water, cover, and cook until kale is wilted, about 5 minutes. Stir in beans and their liquid, cover, and cook 5 minutes longer. Return sausages to pot, nestling links into kale and beans. Cover and continue to cook until sausages register 160 degrees, 7 to 12 minutes longer, flipping sausages and stirring halfway through cooking. Transfer sausages to cutting board and slice each link into thirds.
- Off heat, stir oil and vinegar into kale mixture; season with salt to taste. Divide kale, beans, and sauce among shallow bowls. Top with sausage and serve.
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