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Italian sausages and beans with tomatoes, anchovies and sourdough

The beans alone are a great flavour-packed dish, but the sausages make it a more robust meal.

You'll need

140 ml olive oil 80 gm sourdough, coarsely torn 3 garlic cloves, thinly sliced 4 anchovy fillets 2 tbsp thyme 150 ml dry white wine 200 gm (1 cup) each canned cannellini, butter and borlotti beans, rinsed and drained 2 tbsp extra-virgin olive oil, plus extra for drizzling Finely grated rind and juice of 1 lemon 6-8 Italian pork sausages 400 gm cherry tomatoes, halved ½ cup (loosely packed) flat-leaf parsley 1 tsp red wine vinegar


  • 01
  • Heat 40ml oil in a frying pan over medium-high heat. Add and stir until golden and crisp (2-4 minutes). Set aside on absorbent paper.
  • 02
  • Heat 80ml oil in a frying pan over medium-high heat. Add garlic and sauté until tender (5-7 minutes). Add anchovies and thyme and stir to combine until anchovies begin to break down (1-2 minutes). Add wine and beans and reduce slightly (1-2 minutes). Add extra-virgin olive oil, lemon rind and juice. Season to taste and set aside.
  • 03
  • Heat remaining oil in large frying pan over medium-high heat and cook sausages, turning occasionally, until browned and cooked through (6-8 minutes).
  • 04
  • Combine tomatoes and parsley in a bowl. Add vinegar, drizzle with extra-virgin olive oil and season to taste. Serve beans, topped with sausages and tomato mixture, and scattered with crumbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2014

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