Sausages with white beans and radicchio

Ingredients

• 6 good-quality pork sausages
• ¼ cup (60 ml) olive oil, plus extra to drizzle when serving
• 1 brown onion, finely chopped
• 3 garlic cloves, thinly sliced
• ½ head radicchio, roughly chopped
• 2 x 400 g tins cannellini beans, drained, rinsed
• 1 fresh bay leaf
• 1 rosemary sprig
• 1 lemon, rind peeled and juiced
• 1 tsp chicken stock powder (use a gluten-free powder if you to make this dish gluten-free)
• Salt and black pepper
• 1 tbsp finely chopped flat-leaf parsley
• Finely grated parmesan cheese, to serve

Instructions

1. Heat a large frying pan over medium heat. Add the sausages and a drizzle of the ¼ cup of olive oil. Cook, turning the sausages occasionally with tongs, until browned and cooked through. Remove to a plate.
2. Add the remaining olive oil to the pan, then add the onion and garlic. Cook, stirring, until fragrant and starting to brown. Add the radicchio and cook for 1-2 minutes, or until lightly browned. Add the drained cannellini beans, bay leaf, rosemary and peeled lemon rind, followed by the chicken stock powder and 1 cup of water. Bring to a simmer and cook for 5-6 minutes, then stir through the lemon juice. Season to taste with salt and pepper.
3. Spoon the beans onto a large serving plate and top with the sausages. Drizzle with a little extra olive oil and sprinkle with the parsley and parmesan cheese and serve.

Photography by Jiwon Kim.

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