8 medium Italian pork sausages
ml 125 hot water
extra virgin olive oil
2 cloves garlic, peeled
a few fresh sage leaves
gr 500 canned Italian peeled tomatoes
salt and pepper
gr 750 fresh cannellini beans, pre-cooked (or 2 cans high quality pre-cooked cannellini beans, or gr 500 dried cannellini beans, soaked overnight and pre-cooked)


This traditional Florentine recipe makes a hearty meal in itself. Pierce each sausage 3 or 4 times with a fork and put them into a non-stick pan. Add hot water and cook over a high fire for 10-12 minutes, turning frequently. Pour 5 tablespoons oil into a large, non-stick pan and add the whole garlic cloves, sage, tomatoes, salt and pepper and cook over a low fire for 5 minutes. Increase the heat and cook for another 10 minutes. Add the beans and sausages, cover and cook over a moderate fire for 15 minutes, stirring occasionally. Serve hot with Tuscan white bread.

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