Salsicce e Fagioli (Italian Sausages with White Beans on a Tray)
Pork sausages roast on top of creamy cannellini beans, cherry tomatoes and rosemary, with crisp cavolo nero for greens. Rustic and comforting.
- Time50 min
- LevelEasy
- Costabout £2.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 402kcal
- 42.6gcarbs
- 6.4gof which sugars
- 15.6gfat
- 4.3gsaturates
- 19.5gprotein
- 14.2gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Tip the beans, onion, tomatoes and garlic into a large roasting tin. Add 2 tbsp of the oil, the rosemary and the salt and stir well.
- 2
Lay the sausages on top. Roast for 30 minutes, turning the sausages once, until they are deeply browned.
30 min - 3
Toss the cavolo nero with the last tbsp of oil, tuck it in around the sausages and roast for 8 to 10 minutes until the edges of the leaves are crisp.
9 min - 4
The beans should be soft and a little crusty on top, and the tomatoes should have burst.
- 5
Splash over the vinegar, stir through the juices and serve from the tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
