I saw this in a magazine, but can’t remember which magazine, nor can I find the online link. It’s available all over the internet though, so here it is.
2½ pounds sweet Italian sausage links
3 pints cherry tomatoes
1 medium-large onion, cut into 1½-inch chunks
4 large garlic cloves, sliced (the minced is fine if that’s what you already have, 4 tsp)
3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves
Salt and freshly ground black pepper
3 cans (about 16 ounces each) white beans, drained and rinsed
Adjust oven rack to lowest position and heat oven to 425 degrees.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to cook until casserole has heated through, about 10 minutes longer. Serve.
Again, haven’t made this one in a while, but I remember really liking it. May have to add this to the next menu again 🙂