White Beans and Pork Sausages with a Pistachio lemon Crumble
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesMy kids love this recipe and I love it for the flavors and textures. My dad died when I was young and one of his favorite dishes was pork sausages done in a tomato saute with rice and onions. I feel this is similar but more modern and with much more depth of flavor. You can make this dish with chicken sausages if you prefer. I like to see what I can find fresh at my butcher counter. This dish is great and perfect for a cold winter’s night. It also works well made 1 day before and then reheated. Add the Pistachio Lemon crumble when serving. The flavors excel when made 1 day ahead. This dish is out of this world good.
Ingredients
1 lg lemon
1/2 cup plus 1 tablespoon olive oil
1 medium red onion, cut into 8 wedges
1 fennel bulb, cut into 4 wedges
4 (4oz) bratwurst, pricked all over with the tip of a very sharp knife
3 garlic cloves, thinly sliced
1 medium chile de arbor, broken into small pieces
1/2 cup dry white wine
2 (15oz) cans white beans, rinsed and drained
1 cup chicken broth
1 teaspoon kosher salt, divided
1/2 cup finely chopped pistachios, preferably Sicilian
1/2 cup chopped fresh herbs: parsley, mint, and chives
Directions
- Preheat the oven to 425. Using a vegetable peeler, remove 3×1/2 inch strips of peel from half the lemon, set aside. Juice the lemon into a small bowl.
- Heat 3 Tablespoons oil in a deep oven proof saucepan over medium high heat. Add the onion and fennel, cut sides down. Cook, undisturbed until sides are browned, 5-8 minutes. Transfer vegetables to a plate. Reduce heat to medium. Add the sausages and 1 Tablespoon oil. Cook until browned on both sides, about 2-3 minutes per side. Transfer sausages to plate with fennel and onions.
- Add lemon strips, garlic and chili to skillet and cook, stirring constantly, until fragrant about 1 minute. Add wine to skillet and stirring scrape up bottom of pan. Bring wine mixture to a simmer over medium heat until wine is reduced by 1/2, about 3 minutes.
- Stir in beans, broth and 1/2 teaspoon salt. bring to a simmer over med high heat, stirring occasionally and smashing 1/3 of the beans until the mixture is somewhat creamy but still frothy, about 3-5 minutes. Stir in 1 Tablespoon lemon juice and 1 Tablespoon oil. remove from heat and nestle in the sausages.
- Bake in the preheated oven until the bean mixture is bubbly and a thermometer reads 160, about 12-15 minutes.
- Stir together pistachios with herbs and remaining 1/4 cup oil, remaining 2 Tablespoons lemon juice and remaining 1/2 teaspoon salt in a small bowl.
- Remove skillet from the oven and allow to cool 5 minutes. Spoon half the pistachio mixture over the bean and sausages. Reserve remaining pistachio mixture for serving.
