Cannellini with shredded Brussels sprouts and sausage from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 394) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on March 25, 2022

    Quite delicious and easy to make I tried it with vegan sausage but next time I’ll use the real thing. Will make again. We made it again with turkey chorizo from our local farmer. We did not have wine so we used sherry fino and it was perfect. Also I cooked the sausage first removed it from the pan and then cooked the Brussels sprouts halved cut side down and when they were ½ way cooked and nicely browned I added back the sausage to the pan and the sherry and finished the cooking with the beans. I added the garlic after the Brussels sprouts had taken on a bit of color. It was even better than the first time I made this.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.