Best Cannellini And Smoked Sausage Salad Recipes

CANNELLINI BEANS AND ITALIAN SAUSAGE

Steps:

• Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
• Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
• In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
• Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
• * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
• * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS

Steps:

• Preheat oven to 375 degrees.
• Brown sausages in oil till done, drain and slice into rounds.
• In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
• Turn mixture into a greased 2 qt casserole.
• In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
• Sprinkle on top of casserole.
• Bake uncovered 35 minutes, or until heated through.

CAPRESE SAUSAGE PASTA SALAD RECIPE - (4.6/5)

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well. Meanwhile, to toast pine nuts, place in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring constantly until nuts are light brown. In large bowl, combine Seasoning mix from packet, cold water and oil. Stir in tomatoes, cheese and sausage. Stir in cooked pasta until well mixed. Cover; refrigerate about 1 hour or until chilled. Garnish with pine nuts and basil.

PASTA AND SMOKED SAUSAGE PICNIC SALAD

Steps:

• Bring pan with 2 to 3 inches of water to a boil.
• Turn heat off and add sausage.
• Immediately cover pan and let sausage stand 15 minutes.
• Remove sausage to a plate and let cool in the refrigerator.
• Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar together in a small bowl.
• Slowly whip in olive oil to form an emulsion.
• Cook pasta according to package directions.
• Drain.
• Place in large bowl and toss with 1/4 cup vinaigrette dressing.
• When cool, slice sausage into thin 1/4-inch slices.
• Remove garlic clove from vinaigrette dressing.
• Add sausage, peas, onion, tomatoes, carrots, 1/4 cup basil and remaining vinaigrette to the pasta.
• Sprinkle top with cheese. Garnish with fresh basil.

CANNELLINI AND SMOKED SAUSAGE SALAD

Steps:

• Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
• Toss in the remaining ingredients together with the dressing Chill until ready to serve.