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White Beans and Pork Sausage with Pistachio-Lemon Crumble

White Beans and Pork Sausage with Pistachio-Lemon Crumble

perfect for a cold night
Perfect for a cold night
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Ingredients

Adjust Servings:
1 Lemon large
½ cup Olive oil plus 1 tbsp, extra-virgin , divided
1 Red onion medium-sized , cut through core into 8 wedges
1 Red bell pepper red bell pepper, stem and core removed, quartered
4 (4-ounce) Bratwursts pricked all over using the tip of a small knife
3 cloves Garlic medium, thinly sliced, bout 1 tablespoon
1 Chili pepper medium chili de árbol, broken into small pieces
½ cup Dry white wine
2 (15.5-oz) cans Cannellini drained and rinsed
1 cup Chicken broth low-sodium
1 tsp Kosher Salt divided
½ cup Pistachio nuts finely chopped Sicilian
½ cup Mixed greens finely chopped fresh tender herbs, such as flat-leaf parsley, chives, and mint

Nutritional information

333
calories
20.9g
fat
23.1g
carbohydrates
12g
protein
21mg
cholesterol
1028mg
sodium
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White Beans and Pork Sausage with Pistachio-Lemon Crumble

Need a warming dinner idea? This hearty White Beans and Pork Sausage with Pistachio-Lemon Crumble is perfect for a cold night. The crispness of the dry white wine, the floral notes of lemon zest, and the aromatic herbs balance the richness of the classic pork bratwursts and unctuous cannellini beans melting in your mouth. This soul-warming combination compliments beautifully the caramelized red onion and sweet bell pepper, resulting in a comforting meal.  

This sausage white bean recipe comes together in about an hour. First, brown the onions, bell pepper, and bratwursts on the stovetop. Set aside. To the same skillet, add the lemon peel along with garlic and chili. Once fragrant, they’re deglazed with white wine to lift all the extra depth from the bottom of the pan before adding the beans and broth. Simmer, smashing some of the beans with the back of a wooden spoon, until the bean mixture is creamy but still brothy, about 5 minutes. Next, stir in a splash of the lemon juice and olive oil and nestle the sausages, onions and bell pepper into the skillet. Transfer to the oven and bake until the sausages are cooked through. Serve topped with herb pistachio-lemon crumble. 

To make the White Beans and Pork Sausage with Pistachio-Lemon Crumble, you will need the following ingredients:

Ingredients for White Beans and Pork Sausage with Pistachio-Lemon Crumble

Steps to make White Beans and Pork Sausage with Pistachio-Lemon Crumble

  1. 1

    Heat oven

    5min

    Preheat the oven to 425 ˚F.

  2. 2

    Peel and juice lemon

    3min

    Use a vegetable peeler to remove wide (3- x ½-inch) peel strips from half of the lemon. Set aside. Juice 1 lemon. Pour 3 tablespoons lemon juice into a small bowl. Set aside. (Reserve the extra lemon juice, if any, for another use).

  3. 3

    Brown onions and bell pepper

    5min

    In a deep, large oven-safe skillet over medium-high heat, heat 3 tablespoons olive oil and put the onion and bell pepper wedges cut-side down in one layer. Cook, undisturbed, until the cut-sides are browned, 5 to 8 minutes. Transfer the vegetables, browned-side up, to a plate.

  4. 4

    Cook sausage

    5min

    Reduce the heat to medium. Add 4 bratwursts and 1 tablespoon oil. Cook until browned on both sides, 2 to 3 minutes per side. Transfer the sausages to the plate with bell pepper and onions.

  5. 5

    Cook lemon peel, garlic and chili

    1min

    To the skillet, add the lemon peel strips, 3 thinly sliced garlic cloves, and the chili de árbol pieces. Cook, stirring constantly, until aromatic, about 1 minute.

  6. 6

    Add wine

    3min

    Add ½ cup dry white wine to the skillet, stirring and scraping the bottom of the skillet using a wooden spoon or silicone spatula to loosen any browned bits. Bring to a simmer over medium heat. Simmer, stirring occasionally, until the wine is reduced by half, about 3 minutes.

  7. 7

    Add beans, broth and salt

    5min

    Stir in the cannellini beans, 1 cup low-sodium chicken broth, and ½ teaspoon kosher salt. Increase the heat medium-high and bring to a simmer. Cook for 3 to 5 minutes, stirring occasionally and smashing about one-third of the beans using the back of a wooden spoon, until the bean mixture is creamy but still loose and brothy. Adjust the heat as needed to maintain a gentle simmer.

  8. 8

    Add lemon juice and oil and remove from heat

    1min

    Stir in 1 tablespoon lemon juice and 1 tablespoon olive oil. Remove from the heat.

  9. 9

    Add sausages and vegetables

    1min

    Nestle the sausages, onion and bell pepper wedges into the skillet.

  10. 10

    Bake

    15min

    Bake in the preheated oven for 12 to 15 minutes until the bean mixture is bubbly and an instant-read thermometer inserted into the center of the sausages reads 160 °F.

  11. 11

    Prepare pistachio-lemon crumble

    2min

    Meanwhile, in a small bowl, stir together ½ cup finely chopped pistachios, ½ cup finely chopped mixed fresh tender herbs, the remaining ¼ cup oil, 2 tablespoons lemon juice, and the remaining ½ teaspoon salt.

  12. 12

    Remove from oven and slightly cool

    5min

    Remove the skillet from the oven and let cool slightly, about 5 minutes.

  13. 13

    Serve

    Spoon half of the pistachio-lemon crumble over the bean and sausage mixture, reserving the remaining to serve alongside.

This hearty and flavorful White Beans and Pork Sausage with Pistachio-Lemon Crumble is a winner when you need a warming dinner. Did you make this recipe? We'd love to see! Tag us on Instagram @cookmerecipes and use the hashtag #cookmerecipes. We'll reshare our favorites.

About the author

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1
Athina

Perfect for cozy dinners!

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