White Bean, Escarole & Sausage


1/2 lb Prima Porta Artisiano Sweet Italian Sausage Roll (SKU: 3123)
1/2 cup white kidney beans, cooked
4 Tbsp. sweet butter, unsalted
1 small red onion, diced
4 cloves garlic, crushed
1 celery rib, diced
1 leek º and sliced, white part only
6 cups chicken stock
1 sprig of thyme
Sea salt to taste
1 head escarole, 1/4 and washed
Freshly ground black pepper
Drizzle of EVOO

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a heavy bottom over high heat render the sausage, constantly stirring to help break it up and keep from burning. Then lower the heat and melt the butter & sweat the garlic, leeks, onions and celery. Add your chicken stock and cooked beans and allow it to simmer for 30 min. Add your escarole and season with salt & pepper to taste. Then ladle in a bowl and drizzle with EVOO and serve.