Ingredients with Measurements:
- 8 Newmarket sausages
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans of cannellini beans, drained and rinsed
- 1 can of chopped tomatoes
- 1 tablespoon of tomato paste
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 cups of chicken or vegetable broth
- 1 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large oven-safe casserole dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove the sausages from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the cannellini beans, chopped tomatoes, tomato paste, thyme, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Add the chicken or vegetable broth to the skillet and bring to a simmer. Cook for 5-10 minutes, until the sauce has thickened slightly.
6. Slice the sausages into 1-inch pieces and add them back to the skillet. Stir to combine.
7. Transfer the sausage and bean mixture to a large oven-safe casserole dish.
8. In a small bowl, mix together the breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture over the top of the sausage and bean mixture.
9. Bake the casserole in the preheated oven for 25-30 minutes, until the breadcrumbs are golden brown and the casserole is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 26g
Carbohydrates: 40g
Protein: 32g
Fiber: 10g
Sugar: 6g
Sodium: 1350mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or chorizo.
- If you don't have cannellini beans, you can use any type of white bean, such as navy beans or Great Northern beans.
- If you don't have fresh parsley, you can use dried parsley.
Variations:
- Add chopped carrots, celery, or bell peppers to the skillet along with the onion and garlic.
- Use diced chicken or turkey instead of sausage.
- Add a can of corn or diced green chilies to the skillet for a Southwestern twist.
Tips and tricks:
- Make sure to brown the sausages well before adding them to the skillet. This will give them a nice flavor and texture.
- If the sauce is too thick, you can add more chicken or vegetable broth to thin it out.
- If the breadcrumbs are browning too quickly, cover the casserole dish with foil for the last 10-15 minutes of baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
- Serve the casserole in individual bowls or on plates.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the casserole is too dry, add more chicken or vegetable broth to the skillet before transferring it to the casserole dish.
- If the breadcrumbs are not browning, you can broil the casserole for the last 1-2 minutes of baking.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Newmarket sausages are a type of pork sausage that originated in the town of Newmarket in Suffolk, England. They are made with a blend of pork, breadcrumbs, and spices.
Flavor profiles:
- The Newmarket sausages add a savory, meaty flavor to the casserole, while the beans and tomato sauce provide a slightly sweet and tangy taste. The breadcrumbs and Parmesan cheese on top add a crunchy, cheesy texture.
Serving suggestions:
- Serve the casserole with a crusty baguette or garlic bread to soak up the sauce.
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