The ingredients for the dressing are really important, you can substitute lentils or other types of beans, but will also need the peppers and the onion to make the dish,
Degree of Difficulty
116 ozcan cannellini beansstrained and rinsed
1/3wholebell peppergreen and red, diced into 1/2" dice
1/2cupcelery stalkfinely diced
1lbsweet Italian sausage links
1tspground black pepper
5-6sprigsItalian Parsleycoarsely chopped
5-6tomatoesbaby plum tomatoescut in half
Gather all ingredients before starting recipe
Combine grated garlic, cumin, black pepper, cinnamon, allspice, sugar, tomato paste and Sherry vinegar in wide mouth jar and using an immersion blender, combine all ingredients. Then, while the blender is running, slowly drizzle in the olive oil. Blend until the mixture becomes thick and totally emulsified.
Set dressing aside and allow the flavors to combine, up to 2 hours before using
Drain and rinse beans and place in a medium mixing bowl.
Peel and finely chop 1/3 of a medium red onion
Chop 1/3 of a whole medium/large red and green bell pepper into 1/4" dice
Chop 1 medium stalk of celery into 1/4" dice
Combine chopped vegetables with drained beans and add the dressing to the mixture, blend to combine,
Set aside while the sausages are cooking 10-15 minutes
Add 1/2 cup of dried currants to the vegetable, bean mixture and gently stir to combine
Place 4 small link sausages or 2 large Italian sausages in a non-stick frying pan and cook over medium high heat until the sausages are nicely browned on all sides, about 3-4 minutes per side.
Roughly chop parsley
Mound a good portion of the vegetable mixture on an individual serving plate
Sprinkle with parsley and some more currants,
Cut sausages into 1 to 1 1/2 inch slices and top the salad with the sausage