I love a great deal. Last week, my local Aldi store had a special on Honeysuckle White sweet Italian turkey sausages. A 20 ounce package was less than three dollars. A steal. Now, my freezer is full of them. So, stay tuned in the coming weeks for new and exciting ways to serve Italian sausage. This first recipe is simple and delicious. Seriously, I threw it together in less than 30 minutes. (eat your heart out Rachel Ray) I served it with some nice crusty Italian bread and the rest of the Chardonnay used in the preparation. Yum-o-yum.
sausage with white beans and tarragonCook 1 1/2 pounds Italian sausage in olive oil in a large skillet over medium heat, 10 to 12 minutes. Remove. Add 2 sliced carrots and 1 chopped onion to the skillet, cook over medium heat until al dente, 8-10 minutes. Add 1 15-ounce can white beans (I used cannellini) drained and rinsed, and 3/4 cup white wine. Simmer for 5 minutes. Fold in sliced sausage and fresh tarragon. (I used 1 1/2 tsp dried) Salt and pepper to taste. (makes 3 piggy-sized portions or 4 regular)
Dear Willow, This of course sounds delicious and is, I am sure, every bit as good as it looks. I shall follow these receipts with interest as good sausages make for welcoming winter dishes.
ReplyDeleteTarragon is so underrated. Love the FLAVOR:)
ReplyDeleteKristin, you are so right. This particular dish is so aromatic and lovely!
ReplyDeleteNow, this vegetarian will just admire your bargain. I have been enjoying your corn/tomato scramble all summer - I love it.
ReplyDeleteThanks Everton, I'm happy to hear you've been enjoying it. It's one of my faves, too!
ReplyDeleteYum-O-Yum is right. And it seems like something even I might be able to make. And that is saying something.
ReplyDeleteLooks great...we prefer the piggy portions and I love tarragon...thanks!
ReplyDeleteI should try that.
ReplyDeletewillow i cook like this when autumn really sets in! right now there's just the edge of chill, just the edge of colour splashing across the trees, just a tickle of the need to shift from beer to red wine. my favourite time of year!!! steven
ReplyDeleteSounds terrific. I like any kind of beans. In fact, I'm fixing lentil soup for dinner tonight.
ReplyDeleteGreat REcipe! Italian sausages are quite versatile.
ReplyDeletei've been a fresh tarragon addict for the past few months --- thank you for providing a recipe where i can use this glorious herb in something other than salad dressing!
ReplyDeleteAmanda, I can wait to try this with fresh tarragon. But even with the dried, it was wonderful!
ReplyDeleteLooks and sounds delicious. I confess I have never tried tarragon. But the sausage, beans and carrots look awesome.
ReplyDeleteDo I see a new kind of (and much needed) cooking show brewing...great food, poetry and wine?
ReplyDeleteYum that looks great and we eat those sausages all the time. We make cajun spiced fifteen bean soup with those sausages. Next time we make it I will post our recipe. Thanks for sharing.
ReplyDeleteSounds terrific -- hearty peasant fare, as we say around here
ReplyDeleteSounds so wonderful....you must be an awesome cook!! :-)
ReplyDeleteAww, thanks, Carrie. I do love to cook, but I love to eat even more! :)
ReplyDeleteSo beautiful and so autumnal! Yeah!! That woolly socks weather is just around the corner.
ReplyDeleteThis sounds just like something I can cook up after work! Delicious and simple, thanks!
ReplyDeleteI sure would like to dig right in..white beans, yes..my kind of dinner!!
ReplyDeleteSomething in the air..I posted a recipe too!!
Yay! Bring on the sausage recipes! The one featured today looks delicious.
ReplyDeleteAnd to think that I had a gorgeous buffalo steak for dinner. If you have a moment check out Niman Ranch Sausages & Bacon. They're really good!
ReplyDeleteBest,
David
Piggy portion please!
ReplyDeleteDear Willow: Mmm I love turkey! I got to try this!
ReplyDeleteThis looks delicious. The simplest foods and simplest preparation is always the best, oui?
ReplyDeleteokay,
ReplyDeletei am ready for your winter cozy dinners.
...can't wait to see what's coming.
xxx
Not a cook (isn't that a shame, I'd be a good one!) but it sure sounds good to this sausage-lover!
ReplyDeleteIt's off to Aldis in the 'morrow, it's gonna be chilly here for a few days, this looks like it may just be the ticket!!!
ReplyDeleteI miss the sausages me and my husband used to make out of deer meat, so yummy!
Did I mention how much fun I'm having...heehee...!
The beauty of these sausages is that they're lean, tasty, and guilt free!
ReplyDeleteDeer meat sausages? I'd probably love them, if you didn't tell me what they were!
ReplyDeleteOh, Willow--I only have one thing to say--well, two. My mouth is watering and that looks FRIGGIN' good. lol
ReplyDeleteit looks very delicious!
ReplyDeleteI love simple and I love sausage...this looks and sounds delicious:)
ReplyDeleteI think it's cute that you call it supper! My grandparents used to call it that. To me, it's still dinner. I have never used supper. So sweet to "hear" it another way.
ReplyDeleteHmmmm...you've got me thinking about roasted root vegetables sprinkled with rosemary.
ReplyDeleteWe're eating this asap. If I just ate dinner, why am I already hungry? :)
ReplyDeleteIt looks so GORGEOUS! I would frame that photo.
ReplyDeleteyummy!
ReplyDeleteWillow,
ReplyDeleteYou make everything look so appetizing! Yummiest! :) The Bach
ps like your wooly post suggestions, too! :)
I will absolutely be trying this soon--I can just imagine the flavor!
ReplyDeleteYou've inspired me to get my window garden going...I have tarragon seeds waiting to be planted!
ReplyDeleteAlways love sausages and any aniseed flavour! You and Lyn are agitating the taste buds!
ReplyDeleteWillow,
ReplyDeleteSounds scrumptious. All the ingredients are favorites of mine.
rel
To market, to market, today. Thanks so much Willow.
ReplyDeleteThis recipe sounds easy and tasty; two of the most important ingredients in cooking, in my opinion.
ReplyDeleteWe use sweet Italian sausage often. This sounds easy, just my kind of cooking. We put cooked Italian sausage inside each of our Butternut Squash, but if you have any ideas for a sausage mixture to put in the squash that would be awesome.
ReplyDeleteFirst of all, I had no idea that Aldi had come to the U.S.! I've never been to one, but your sausage bargain is very tempting.
ReplyDeleteThis is just the kind of recipe that I'm looking for: Can't wait to try it. And I still have fresh tarragon in the herb garden . . .
This comment has been removed by the author.
ReplyDeleteI love turkey sausage and this meal looks great.
ReplyDeleteI can only eat raw foods, but as much as I love it, I miss the smell of sausages and onions frying!!
ReplyDeleteI could almost get a whiff, looking at your photograph!! Yum! :)
Give me the piggy-sized portion anyday!
ReplyDeleteHaving the palate of a peasant, it
ReplyDeleteis fascinating to me to see the
gourmets gather to enjoy your
recipes and sage advice; but for
those other ignorant readers out
there, and you know who you are,
here is a definition of "terragon":
Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of BĂ©arnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.
Perhaps you are into sausages of the world.
Mexican and Chinese varieties are a wonder
as well. Probably the sausages of the
Balkans would be rich and meaty. I guess
there are dozens of wursts and such
from Germany and Austria. Maybe a
Willow receipt could be created with
a minimum of ten sausages, covered in
a Bearnaise sauce. 8 bean soup step
aside for the 10 sausage fry from
the kitchens of Willow Manor.
I admit, I do have the palate of a peasant, and love all kinds of sausage. But these days, since we're not as young as we used to be, the low-fat turkey variety is what's usually served up on the manor table.
ReplyDeleteThis dish looks right up Brilliant Husband's alley. I might throw in some wilted rapini - couldn't hurt.
ReplyDeletesounds delish. i havent seen turkey sausages here, but i have seen and often bought chicken sausages which probably would work just as well.
ReplyDeleteOh, absolutely, Suki, I think ANY sausages would be wonderful here.
ReplyDeleteOh yum, what a beautiful combination of flavors! I am so ready for these meals, leaving the tomatoes and corn and salads and starting with sausage and beans and ...ahh autumn!
ReplyDeleteThank you for the recipe!
I love sausage of all kinds, and this sounds delish. Will be trying this one.
ReplyDeletedelicious, thanks for sharing!
ReplyDelete