Tuscan Sausage & Leek Stew
- 4 Italian pork sausages
- JOSEPH Extra Virgin Olive Oil
- 2 leeks, chopped into 4 cm pieces
- 2 400 g tins of cannellini beans, drained and rinsed
- 2 cloves garlic, roughly chopped
- 250 ml vegetable stock
- 2 sprigs of rosemary, leaves plucked
- zest of one lemon
- juice of one lemon
- 100 g Italian green olives, pitted and roughly chopped
- sea salt and black pepper
This recipe combines the classic Tuscan ingredients of green olives, cannellini beans, and freshly pressed olive oil.
The stewed leeks soak up these rustic flavours, giving them melt-in-your-mouth softness.
Drizzle with JOSEPH First Run Olive Oil to make this dish truly memorable.
1. Preheat the oven to 180°C.
2. In a pan, pour 3-4 tablespoons of olive oil.
3. Place the sausages in the pan and brown them over high heat for 3-4 minutes, until a light crust begins to form. Note - it's ok if the sausages aren't completely cooked at this stage. They'll continue cooking later in the oven.
4. Remove the sausages from the pan and arrange them in a baking tray alongside the chopped leek.
5. Roast in the preheated oven for 30 minutes. Turn the sausages/leeks over and roast for an additional 20 minutes.
6. While the leeks and sausages are in the oven, prepare the cannellini beans:
- Add the beans, garlic, vegetable stock, rosemary, lemon zest, and 3 tablespoons of olive oil into a large saucepan.
- Season with salt and simmer over medium heat for 20 minutes.
- Lightly mash the beans with a spatula until they've softened slightly.
- Add the lemon juice and mix gently.
7. Add the cannellini bean mixture and green olives to the sausage and leek baking tray as pictured. Roast in the oven for a further 10 minutes to combine flavours.
8. Remove from oven, season with salt & pepper if required, then give a final drizzle of extra virgin olive oil.
Serve with plenty of crusty bread and a glass of spicy red like our Il Briccone Shiraz Sangiovese!
