Pork Sausages with Cannellini

A featured Wine Club recipe for Wrath Wines - EX Wines.
Pork Sausages with Cannellini


Cook up a stewpot of this warm, filling meal that will feed a crowd!

Yield: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes


• 3 to 6 cans Cannellini beans (serves 6 - 8 people)
• 4 clove garlic, smashed
• 8-10 fresh sage leaves
• 2 lbs Italian sausage, can be in bulk or in casings
• 1 can (12-16oz) diced tomato with garlic
• 2 tbsp olive oil
• salt and pepper to taste


Open cans of beans and pour into a deep lidded saucepan. To reduce the amount of liquid, drain half of the cans before pouring into saucepan. Add two garlic cloves and four of the sage leaves. Cook over medium heat, partially covered, until beans are very soft, about 30-45 minutes.

If using link sausages, cut into slices that are 1” thick or if using bulk sausage, break into small bite-sized pieces. Meanwhile, heat olive oil in a deep skillet; add remaining garlic and sage, around 1-2 minutes. Cook until fragrant. Add sausages to skillet and brown on all sides, about 10-15 minutes. Add beans and diced tomatoes. Simmer uncovered for another 10-15 minutes, stirring occasionally so the beans don’t stick to the bottom of the pan. Adjust seasoning with salt and pepper.

Serve with a green salad and a glass of EX Pinot Noir!