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Roasted Sausage, Chard and Cannellini Beans

  • Author: Meagan
  • Total Time: 30 Minutes


I came across this brilliant weeknight wonder in my (daily!) perusing of web recipes.  The actual recipe wasn’t available at the time but I watched the video and if you have the ingredients, this literally takes 5 minutes to throw together.  Found on Food52, my only bit of advice is to use a fine-grained sausage, preferably one that you already know that you love…in our case, it’s Spolumbo’s chicken apple or one of many from Spragg’s – enjoy!



1 large bunch Swiss chard, cleaned (ribs removed) and torn up (I used 350 g) – if you’re using baby or young chard then the ribs are totally fine as in

1 can (540 mL/19 oz) drained cannellini beans

1/2 c. + chopped onion (optional)


3 T. olive oil

1 t. EACH smoked paprika AND Dijon

1 T. EACH lemon zest AND lemon juice

1 1/2 to 2 lbs. (16 oz +) your favorite chicken or pork sausage, casings removed.  (You could also use precooked sausage or any leftover protein, and then just cook your casserole for a shorter time until it’s completely heated through).

lots of freshly grated Parmesan


Preheat the oven to 400.  Toss everything but the dressing together in an appropriately sized casserole dish, whisk together the dressing ingredients, drizzle on the dressing and toss again.  If you’re doubling this recipe, which is normal for us now, then I recommend a using a large half sheet lined with parchment.

Squeeze the sausage out of it’s casings into bite-sized blobs and gently toss them in the casserole ‘salad’ (I also regularly do this first, bake the blobs for 20 minutes then add the casserole ingredients to the blobs – makes for crispier sausage), then bake for about 30 minutes until the sausage is completely cooked.

Remove your creation from the oven, cover it all with freshly grated Parmesan and serve it up.  The girls enjoyed theirs with some thick-sliced fresh bread.

  • Category: Sausage, Beans, Chard, One-pot Meal


From Meagan's Kitchen

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