Preparation:
* Note: To achieve a near-authentic result, be sure to use sausages that have no fennel seeds or hot pepper in them. The sausages should be made of pork, salt, and pepper only.
Soak the beans in a bowl of cold water overnight. The next morning, drain the beans and rinse them under cold running water.
Place a medium-sized pot of cold water over medium heat and, when the water reaches a boil, add the beans along with the garlic and sage and simmer for about 45 minutes. By that time the beans should be cooked through but still quite firm. Add the oil and salt and pepper to taste, mix very well and simmer for 1 minute more. Drain the beans and transfer them to a crockery or glass bowl, placing a wet towel over the beans to keep them from drying out.
Puncture the sausages with a fork in three or four places. Heat the oil in a flameproof casserole over medium heat. When the oil is hot, add the sausages and sauté over low heat for 15 minutes, turning them over several times. Add the garlic and sage and sauté for 2 to 3 minutes more. Add the water, tomato paste (if using), and salt and pepper to taste. Cook over low heat until sausages are cooked through, about 10 minutes.
Remove the sausages to a crockery or glass bowl and add the beans to the skillet. Season with salt and pepper, mix very well and cook for 2 minutes more. Place the sausages back in the casserole, mix very well and cook for 5 minutes more.
Transfer the contents of the skillet to a large serving platter and serve with additional sage leaves. |
