6 gluten-free Italian turkey sausages, each cut into three
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
1 796 ml (27 oz.) can plum tomatoes, with juice
2 540 ml (18 oz.) cans canelli or white navy beans, drained and rinsed
Salt and freshly ground pepper
Heat oil in a large pot on medium-high.
Add cut sausages and brown evenly on all sides.
Add garlic and rosemary to the pan, followed by canned tomatoes and beans.
Add salt and pepper and cover, simmering for 10 minutes.
Taste and adjust seasoning, then simmer for another 15 minutes, uncovered until the mixture reduces and starts to thicken. Serve with chunks of bread.
Slow cooker method:
Leave sausages whole and brown for 2-3 minutes on each side then set aside. Combine the remaining ingredients in a large bowl. Spoon half the mixture into the bottom of the slow cooker, then add all of the sausages, spooning the balance of bean mixture on top. Cook 2 hours on medium-high and cut sausages in halves or thirds before serving.
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