Salsiccia pot: hearty and simple

The Salsiccia pot with beans is a real feel-good dish. With just a few ingredients, really a few, you conjure up Italian flair directly into your kitchen. Originally simply cooked out of a mood, this dish quickly proved to be a favorite – especially because of its simplicity and the fantastic taste. Whether with ciabatta, potatoes, pasta, gnocchi or polenta, the Salsiccia pot is versatile and can be adapted to your mood. An important tip: the sausages should be fried really well so that they can develop their full taste. Accompanied by a Pinot Blanc, this dish becomes the highlight of your culinary evening.

If you only use a handful of ingredients, as we use in the Salsiccia pot, then they have to be particularly good. Here are the five we used:

Big white beans: You can find this in every well -stocked supermarket. They are simply in handling and give the court a beautiful texture. Alternatively, you can also use Borlotti beans or cannellini. Make sure that the beans are boiled down to shorten the preparation time. If you buy dried beans, then you should start making the soaking the day before.

Salsiccia sausage: Mild salsic caves without fennel are best suited for this recipe, but that’s a matter of taste. It is important that the sausages are of good quality and are properly fried so that they do not tend to a “cooked” taste. A good frying ensures a delicious, crispy texture.

Sage: Commercial sage is sufficient. When roasting the sausages, put the sage in the hot fat-this gives it a slightly fried taste and gives the sauce a special aroma.

Garlic: Fresh garlic is a must. It gives the court a spicy basis and harmonizes perfectly with the other ingredients. Use fresh cloves of garlic to achieve the best aroma.

Tomato: A can of high -quality tomatoes in juice is ideal. They bring a fruity note and connect all flavors. Make sure you chop the tomatoes a little before adding them to achieve an even consistency. Of course you can also take shameful tomatoes.

The preparation of the Salsiccia pot is uncomplicated and quick, but there are some tricks to get the best out of the ingredients. The sausages are first stabbed with a fork and then fried brown in a hot pan with oil for about five minutes. This gives you a delicious crust. The remaining sage is then added and briefly fried in the salsicciafett before the tomatoes and juice are added. Seasoned with salt and pepper, the whole thing simmer for about ten minutes. The beans are dripped and put in the pot with a little captured liquid, where they simmer for another eight minutes. Finally, the pot is tasted again and possibly diluted with the collected bean fluid, it should be boiled down too.

The beautiful thing about this recipe is its versatility. You can adapt it to your taste. For example, try it with sharp salsic sausages if you like a stronger note. You can also easily make salsiccia yourself. Or add some fresh spinach to give the court an additional vegetable note. Various side dishes are also possible: While Ciabatta is classic, potatoes, pasta, gnocchi or polenta are also extremely suitable. If you don’t like giant beans, you can also use beans of your choice. Canellini or Borlotti beans of course also go for the Salsiccia pot if you want to keep it in the classic Italian. But kidney beans are also not a crime. Let your creativity run free!

A good dish also deserves a suitable drink. A Pinot Blanc is the ideal choice for this Salsiccia pot. The fresh and slightly fruity taste of the white wine harmonizes perfectly with the spicy notes of the Salsiccia and the fruity tomato sauce. He rounds off the court and makes it a real moment of pleasure.