Grilled Sausage with White Beans

  • Serves

    serves 4

(Salsiccia Nostrana alla Griglia con Fagioli all'Uccelletto)

This recipe comes from Ristorante La Botte in Stresa.


  • 1 lb. dried cannellini beans
  • 2 oz. pancetta, cubed
  • 1 medium yellow onion, peeled and chopped
  • 1 medium carrot, peeled, trimmed, and chopped
  • 1 rib celery, chopped
  • 1 pint cherry tomatoes
  • 1 clove garlic, peeled and chopped
  • Leaves of 1 sprig fresh rosemary, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 links (about 2 lbs.) fresh pork sausage without fennel


Step 1

Put beans and 8 cups cold water into a medium pot and bring to a boil over medium-high heat. Turn off heat and let beans soak for 20–30 minutes.

Step 2

Add pancetta, onions, carrots, celery, tomatoes, garlic, rosemary, and bay leaf to pot of beans and soaking water and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until beans are tender, 2–2 1⁄2 hours. Season to taste with salt and pepper. Discard bay leaf.

Step 3

Preheat a charcoal grill. Grill sausages over medium-hot coals until lightly browned, 8-12 minutes. Using a sharp knife, split sausages lengthwise so that they open like a book, then grill for a few minutes more on each side.

Step 4

Divide beans and some of the cooking liquid between 4 plates and put 2 sausages on top of each.

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