"Fragrant sage leaves infuse this bean stew that is then topped with Italian sausages." — The Kitchen at Johnsonville Sausage
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2 (19.76 ounce) packages
Johnsonville® Mild Italian Sausages
dried cannellini beans
fresh sage leaves (separate, & more for garnish)
tomato, cored and halved
finely chopped onion
finely chopped carrots
finely chopped celery
red pepper flakes
crushed canned plum tomatoes
1 1/2 teaspoons
1 1/2 cups
Mascarpone cheese* (can substitute with cream cheese)
This was a great recipe! I made a couple of changes. First, I could not find dried cannelini beans in my grocery store, so I bought canned. This cut out a step, and cut out some time. Secondly, I added some white wine while it simmered, and thirdly, I completely left out the marscapone cheese, as I felt it tasted wonderful without it.
Great! I used canned Cannelini beans and kept everything else the same. Turned out great! The sausage cooks easily and the flavor perks up the beans! Mascarpone cheese adds a nice touch. Will definitely make again and again.
I was a little worried that the dish would be too soupy, so I cooked it hard for longer than indicated, but the addition of the cheese seemed to thicken it up, and it turned out very well.
Fantastic! I used real spicy Italian sausage and couldn't stop eating until this was finito! I added extra chili powder to spice it up. My husband loved it too. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cannellini Beans and Italian Sausage
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 423
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