Limas & Sausage Italiano
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 c 8 oz. tomato sauce
- 1/4 c Butter
- 1/4 ts Thyme leaves
- 1/4 ts Rosemary leaves
- 1 lb Bulk Italian sausage
- 1 c Dry bread crumbs
- 1/2 quart casserole
- 4 Cloves fresh garlic, minced
- 1/4 c Chopped onion
- 1 tb Parsley flakes
- 2 c 1 lb. each lima beans
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Crumble sausage; add onion and garlic. Saute in a skillet until sausage is browned, stirring and breaking up with a fork while cooking. Crush rosemary leaves and add to sausage, along with thyme leaves and tomato sauce. Simmer 15 minutes. Drain limas; add to sausage mixture. Stir to mix well. Transfer to a 1 1/2 quart casserole. Melt butter; stir into bread crumbs and parsley flakes, tossing lightly. Spoon over top of bean mixture. Bake in 350 degree oven 1 hour or until crumbs are golden.
Plating
Cookware for this recipe
-
Frying pan
-
Casserole pot
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Colander