Best 5 Cannellini Bean And Sausage Gratin Recipes

SAUSAGE, CHICKEN, AND WHITE-BEAN GRATIN

Steps:

• Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside.
• Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
• Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
• Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes.
• Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon.
• Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving.

CANNELLINI BEANS AND ITALIAN SAUSAGE

Steps:

• Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
• Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
• In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
• Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
• * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
• * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

CANNELLINI BEAN AND SAUSAGE STEW

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
• In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
• While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
• Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

SAUSAGE AND WHITE BEAN "CASSOULET"

Steps:

• In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
• In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
• Make topping:
• In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
• Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

CANNELLINI BEAN AND SAUSAGE GRATIN

Steps:

• Preheat oven to 350.
• Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
• In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
• Remove sausage from skillet and set aside.
• Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
• Stir in garlic and sage and cook 1 minute more.
• Add the Swiss chard, a handful at a time, stirring until slightly wilted.
• Stir in the broth, beans, sausage, salt and pepper.
• Spoon the mixture into the baking dish and set aside.
• In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
• Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
• Serve warm.