Sausage and peppers have always been popular at my house. But one fall, my love for chimichurri inspired me to take my approach to Italian sausage in a new direction—and everyone loved it! The herb-infused white beans make the perfect base for these sausages, and the chimichurri adds a fresh, vibrant flavor that ties everything together.
This Latin-inspired dish feels rustic and fancy all at once. It’s perfect for a non-turkey Thanksgiving recipe or a cozy winter dinner. I love serving it family-style with a big salad and crusty bread. It’s hearty, savory, and just plain satisfying. Read on to learn all about it!
What is a cassoulet?
Cassoulet is a traditional French dish made with beans and slow-cooked meat, like sausage, duck, or pork. Think of it as a rich, rustic stew—cozy and comforting. A cassoulet makes a great alternative main dish for a holiday meal. This pork sausage recipe takes a little inspiration from that, but with a little twist (as I like to do)! Creamy white beans, fresh herbs, and a bright chimichurri sauce come together for a dish that’s colorful and full of flavor.
What type of white beans should I use?
I love gigante white beans for this recipe because they’re big, creamy, and hold their shape beautifully. But if you can’t find them, you can use cannellini beans or Great Northern beans instead. Just make sure they’re cooked until tender and creamy. And by the way, I always cook mine from dry!
What is salsiccia e fagioli?
“Salsiccia e fagioli” is Italian for “sausage and beans.” And I have to say, it’s as comforting as it sounds! Rich sausage paired with soft, hearty beans is a classic combination in Italian cooking. This Thanksgiving recipe borrows that idea—and adds a little South American flair with my homemade chimichurri recipe.
Have you ever seen chimichurri in a holiday spread? Let’s talk about what it tastes like and what it pairs well with!
Is chimichurri the same as pesto?
Nope, chimichurri is not quite the same as pesto. Both are made with herbs and olive oil. Pesto is thick, nutty, and usually made with basil and Parmesan. Chimichurri is lighter and tangier, made with parsley, garlic, olive oil, and vinegar. It’s bold, fresh, and perfect with grilled meats or roasted vegetables. Chimichurri has a really unique flavor that can add whole other dimensions of flavor to a dish when used the right way.
What is chimichurri made of?
Traditionally, chimichurri is made with parsley, garlic, olive oil, red wine vinegar, chili flakes, and salt. My original chimichurri recipe includes cilantro for extra brightness, but for this dish, I skip the cilantro to let the flavors of the sausage shine through. It also pairs well with steak, grilled shrimp, or roasted chicken.
What does chimichurri taste like?
The flavor of chimichurri is herbaceous, garlicky, and sometimes a little spicy. The vinegar gives it a slight tanginess. It’s one of those sauces that makes every dish taste a little more alive. When you spoon it over warm sausages and beans, it cuts through the richness for a perfectly balanced flavor profile.
Make sure to check out my best Thanksgiving recipes for even more goodies!
Thanksgiving Pork Sausages Recipe with Herb-Infused White Beans & Chimichurri
This cozy twist on Italian sausage and beans is made with creamy white beans, roasted pork sausages, and fresh homemade chimichurri. A flavorful holiday dinner alternative or hearty winter meal!
Ingredients
Instructions
- Soak your beans in a large bowl of water for about 8 hours. You can do this overnight or start first thing in the morning for same-day preparation.
- After soaking, drain the beans and place them in a large stockpot with the bay leaves, carrot, celery, herb sprigs, chicken broth and salt. Bring to a boil and cover, leaving the lid slightly ajar.
- After the pot comes to a boil, lower the heat and simmer for 2 hours or until the beans are fork tender.
- Remove from the heat and let the pot sit, fully covered, for one hour. After an hour, discard the carrot, celery, and herbs.
- Now drain the beans. Reserve the liquid in a covered bowl or storage container and refrigerate until you are ready to cook.
- Preheat your oven to 400 °F. Line a baking sheet pan with aluminum foil or parchment paper and arrange the sausages evenly on top. Roast in the oven for 30 to 40 minutes. Flip the sausages once halfway through cooking. I like my sausages to be a little bit crispy, so sometimes I’ll let them cook a few minutes longer. You know they are cooked enough to eat when they reach 160 °F.
- While the sausages cook, place a large stockpot over medium-high heat. Add the oil and butter, then let the butter melt in. Next, add the onion and half the garlic. Sauté for 5 to 7 minutes until soft and translucent. Stir in the thyme and cook for another minute or two to release its fragrance.
- Add the cooked beans and cook for 5 to 8 minutes. Add the reserved cooking liquid, a little at a time, if the beans seem dry.
- Using a potato masher, gently mash some of the beans. Add the milk and Dijon mustard and stir until the mixture reaches a creamy consistency. Keep adding a little of the reserved cooking broth if necessary to bring it to a nice creamy mash.
- Season with salt and pepper, stir in the lemon zest and set aside, covered, while you make the chimichurri.
- Now it’s time to make the chimichurri: In a food processor, add the parsley, olive oil, vinegar, lemon zest, chili flakes, and your reserved garlic. Pulse, scraping the mixture down between pulses if necessary. Do this until everything is incorporated and emulsified. Transfer into a bowl and add salt and pepper to taste.
- Next, transfer the beans into a shallow serving bowl. Arrange the sausages on top of the beans and drizzle with chimichurri. Enjoy!
