- 1 package wild boar sausage with cranberry, apple & wine
- 1 jar (21.4oz) Andre Laurent white beans cooked with goose fat
- ½ jar (19.4oz) Gentile whole red tomatoes, drained
- 2T Canola Oil
- Fresh chopped parsley (for garnish)
Place sausage in cold frying pan and fill with cold tap until sausages are immersed halfway. Bring to a simmer over med-high heat and simmer for 6 minutes. Drain water and dry pan, then heat Canola oil over med-high heat in same pan. When hot, add sausages and brown 1 ½ – 2 minutes on each side. Remove from pan and allow to rest at least 10 min before cutting. Pour off excess oil and add beans to pan. Heat on med to med-high until the liquid just begins to bubble. Reduce heat to lowest setting. Add tomatoes to beans and crush each one softly with a spoon. Place sausages, either whole or bias cut into 2” lengths, in pan with bean mixture. Bring to a light simmer, season with salt & pepper to taste and serve with parsley garnish.
See the video here