Beans, Greens, and Sausage
A very original dish that has its roots in Italian cooking. The addition of sweet grapes is what makes it so different. Some substitutions are allowed so don't panic if you cant find exactly what is on the list. Spinach is fine instead of the mustard greens, boneless, skinless chicken breasts can be substituted for the sausage, and you can even use Great Northern Beans instead of the Cannellini. I have always made it just as written however, and the sausage, beans, greens and grapes are very nice together.
A very original dish that has its roots in Italian cooking. The addition of sweet grapes is what makes it so different. Some substitutions are allowed so don't panic if you cant find exactly what is on the list. Spinach is fine instead of the mustard greens, boneless, skinless chicken breasts can be substituted for the sausage, and you can even use Great Northern Beans instead of the Cannellini. I have always made it just as written however, and the sausage, beans, greens and grapes are very nice together.
- 1/4 cup water
- salt to taste
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper flakes
- balsamic vinegar
- 1 tablespoon garlic minced
- 2 lbs link italian sausage
- 2 cups seedless grapes red and/or green
- 1 cup onions sliced (optional)
- 1 bunch mustard greens 8-10 cups, stemmed & chopped
- 2 15-oz cans cannellini beans drained & rinsed
- Carbohydrate 151.802412188611 g
- Cholesterol 170.24 mg
- Fat 74.9298446875168 g
- Fiber 57.8592491381874 g
- Protein 86.1137628127137 g
- Saturated Fat 25.919270875003 g
- Serving Size 1 1 Serving (716g)
- Sodium 1877.90000000057 mg
- Sugar 93.9431630504234 g
- Trans Fat 4.42857256250506 g
- Calories 1602 calories
Step-by-step
- Preheat oven to 400 degrees.
- Pierce Sausages with a fork in several places.
- Heat 1 Tablespoon of Olive Oil over medium-high heat in an ovenproof saute pan.
- Add the Sausages and brown on each side.
- Add the Grapes and Water.
- Transfer the pan to the oven and roast until the Sausages are cooked through...usually about 10 minutes.
- The Grapes will fade in color but concentrate in sweetness.
- I normally use a combination of red and green grapes.
- Meanwhile, while the sausages are roasting, prepare the Beans and the Greens.
- Saute Onions, if using, in 2 Tablespoons of Olive Oil in another pan over medium-high heat until soft.
- If not using onions, cut down a bit on the oil and go on to the next step.
- Stir in the Garlic and Pepper Flakes and cook until the garlic is soft but not brown.
- Add the Greens and toss until wilted.
- Make sure they are just wilted at this point.
- You want them to still have somewhat of a bite at the end.
- Stir in the Broth and Beans, reduce heat and simmer about 3 minutes.
- Season with Salt...don''t forget!
- Slice the roasted Sausages into 3" pieces and serve with the grapes, beans and greens.
- Drizzle with Balsamic Vinegar.
- Although I have never done this, the recipe says that it can be served over soft polenta if desired.
- It recommends leaving out the beans in this case.
- The beans seem mighty important to me but polenta may be worth a try.
Balancing Saturated Fat and Acid
Managing the heavy protein and fat load of two pounds of pork links requires strategic structural contrast. Deglazing the roasting pan and finishing the plated dish with balsamic vinegar supplies acetic acid, which bridges the gap between the sugary fruit and the spicy red pepper flakes. Without this acidic punch, the palate would quickly fatigue from the rich, high-sodium combination of meat and cannellini beans. Piercing the sausage casings before they hit the 1-tablespoon-olive-oil-slicked pan allows internal fats to render out efficiently, crisping the exterior skin while keeping the interior meat juicy.Judging Doneness Without a Probe
Relying on visual cues rather than a digital thermometer prevents overcooking lean cuts or dried-out links. Watch for the grapes to visibly wrinkle and fade in color as their moisture evacuates into the roasting pan. Simultaneously, ensure the mustard greens are removed from the heat the exact moment they collapse into a bright emerald heap, guaranteeing they maintain textural integrity when folded into the simmered broth and beans.
