A fresh platter of simply prepared garlicky sausage & beans. Complete with gorgeous baby potatoes and breakfast radishes from the farmers market. This dish is so satisfying and extremely versatile.
This is one of those recipes that lets the ingredients completely speak for themselves. There’s no sauce, no crazy flavors, no vinegar or acid. It’s simply in-season findings from the farmers market plus grilled Italian sausages, a little bit of olive oil, and lots of garlicky flavor.
We’re using a variety of cooking techniques – simmering, grilling, and sauteeing – to cook all of the ingredients and bring them together in a really simple, rustic way.
Here’s the breakdown…
Potatoes and radishes cooked until tender, cooled, dried, and halved. They’re cooked again in hot, bubbling olive oil at the end to crisp up and caramelize.
Cranberry beans shucked, simmered in really well-seasoned water, and folded into the dish.
Italian sausage and garlic scapes grilled until smoky and charred.
Fresh garlic flowers and garlic chives used to flavor the dish.
Really good olive oil and a generous seasoning of salt to intensify all of the ingredients.
What makes this dish so “garlicky” are the three garlic components – garlic scapes, garlic flowers, and garlic chives. I found all of these ingredients at my local farmers market, so if you can’t find them…here’s what you can do. Omit the garlic scapes, use regular minced garlic instead of the garlic flowers, and use regular chives instead of the garlic chives.
The dish should have a nice mild garlic flavor throughout either way, with the flavor of the sausage, potatoes, radishes, and beans shining through really beautifully.
You can get creative and add just about anything else you’d like in there. Maybe swap carrots for the radishes, include some sweet corn, or even use string beans instead of the shelled cranberry beans.
The main concept remains the same: fresh, seasonal ingredients cooked simply.Print
Farmers Market Garlicky Sausage & Beans
a rustic platter of italian sausage, fresh beans, baby potatoes, radishes, and lots of garlic flavor
servings: 2 meal portions
- 8 oz baby potatoes
- 4 oz breakfast radishes
- 1 cup shelled cranberry beans
- 3 garlic scapes (optional)
- 2 links fresh Italian sausage
- olive oil
- 3 garlic flowers (or 3 cloves garlic), minced
- kosher salt
- garlic chives (or regular chives), thinly sliced
- Preheat the grill over high heat.
- Bring a large pot of salted water to a boil. Drop the baby potatoes and cook for 6-8 minutes, or until fork tender. Use a strainer to transfer the potatoes to a bowl of ice water. Let cool for a minute. Transfer the potatoes to paper towels and let fully dry. Add more salt to the water and repeat with the radishes.
- Add more salt to the water and add the shelled beans. Simmer the beans for about 20 minutes or so until tender. Drain the beans and set aside.
- Coat the garlic scapes and sausages with a bit of oil. Grill the garlic scapes for about 3 minutes until slightly charred and tender. Grill the sausages for 6 minutes until charred on all sides. Turn the grill heat down to low, cover the grill, and allow the sausages to cook for about 6 more minutes until fully cooked through.
- Roughly chop the garlic scapes and slice the sausages into ¼” pieces.
- Slice the dried potatoes and radishes in half. In a large skillet, heat 2 tablespoons of olive oil. Add the potatoes and spread into an even layer. Sizzle until crisp. Add the radishes to heat through. Stir in the garlic flowers (or garlic) and garlic scapes. Cook for another minute.
- Stir in the sausage and beans. Let them heat through. Season with salt to taste. Once plated, drizzle with olive oil and top with the chives.