This is the recipe for the traditional Tuscan dish of sausages with beans that Alvaro Maccioni gave me. You really do need Italian sausages to make this dish. They are much coarser in texture than a British sausage, with small cubes of fat blended into the mixture. They are also quite strong in flavour and usually have a fair amount of pepper as seasoning. These sausages are available through good Italian delicatessens, though I know some people have used fresh Greek sausages with some success. The only possible alternative is to use very strong-tasting game sausages; this will give you the powerful flavour if not the texture.
Drain the beans and boil them in
Heat the oil in a large frying-pan, crush the remaining
Cover and simmer for 15 minutes, then serve.
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