To make salsicciotti, twist a whole single sausage in the middle until the sausage is divided into two small “sausages “and cut in half.
Pour the oil into a large saucepan over medium high heat until it starts to sizzle.
Add the sausages and brown on all sides for about two to three minutes. Take the sausages out of the pan and let them rest.
Reduce the heat to medium, add the garlic and cook for about one minute stirring well. Add the onions, reduce the heat to medium-low and cook for three minutes. Now stir in the chopped rosemary and sage and cook for about one minute.
Add the sausages back into the pan and increase the heat to medium cooking for another two minutes stirring well.
Increase the heat to high, stir in the wine and cook for about two more minutes. Now add the tomato sauce and the water from the beans and stir well, cooking for one more minute.
Now add the beans and bring the content of the pan to a boil then simmer uncovered for thirty to forty minutes. Stir often, to prevent the beans from sticking.
Serve the bean and the sausages with a sprig of rosemary.
3 tablespoons extra virgin olive oil
2 pounds Italian sausages, sweet or spicy
5 garlic cloves, thickly sliced
1 red onion, coarsely diced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
¾ cup dry white wine
1 cup tomato sauce
1 cup of the water in which you have cooked the fresh beans or 1 cup of water from the canned beans
2 cups cooked cannellini or navy beans either fresh or canned
4 sprigs of rosemary (optional)