Grilled Italian Sausage | Smashed Cannellini Beans

There’s a good chance that you’re reading this after a long day– maybe you got up early, worked through lunch, stayed late? All three? Ouch.

Sometimes you just need something quick, and filling and those Buzzfeed videos just aren’t hitting it for the day. Don’t lose hope! Look through all the Craving Mad posts under the “Easy” category to find things that (probably) won’t take more than 40 minutes. Anyway, you’re here now, and I’m back at it again.

As usual, you can swap in most types of sausage if you have something different on hand– and while I used pork, there are plenty of other options out there. Pro-tip though: give them time to come to room temperature before you cook them, otherwise you’ll waste a lot more time waiting for them to cook evenly. Grill or broil them with peppers and onions, and once they cool down you can chop them up whoever you want.


The beans got a little more attention this time; I cooked them in browned butter and garlic, added my usual herbs and spices, then hit them with my new secret weapon: Tomato Pulp Vinegar. This stuff is ridiculous– it’s like a concentrated tomato sauce crossed with red wine vinegar. Even a few tablespoons of it completely changes the flavor of your dish. I think this was the first time I used it, but since then I’ve added it to pasta, pizza, soups, and it may even mix well into a cocktail…


I digress– once you are happy with the flavor, smash the beans lightly, and serve it with the sausages. Check your phone– how long did that take?

Let’s cook.

You’ll need:

2 Italian Sausages

3 Cups Cannellini Beans, cooked

2 Sprigs Each: Rosemary, Thyme, and Oregano

1/3 Cup Parmesan, grated

1 Tbs Garlic, minced

1 Bell Pepper, chopped

1 Shallot, minced

1 Green Onion, chopped

1/2 Parsley, chopped

1 Tbs Dried Tarragon

2 Tbs Butter, browned

1 Tbs Olive Oil

2 Tbs Tomato Vinegar

Salt & Pepper to taste

  1. Grill, or broil the sausages until fully cooked, toss with sautéd peppers, then set aside.
  2. Add butter to a cold pan, and slowly raise the temperature to medium. Stir sparingly to avoid burning. Add garlic and shallots, and stir until the butter is absorbed.
  3. Add fresh, and dried herbs, olive oil, and the beans. Sauté, then add any Jus from the sausages, and simmer. Mix in tomato vinegar, then lightly smash the beans with a large spoon.
  4. Grate fresh parmesan over the beans.
  5. Plate and serve.




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