Salsiccia e Fagioli is a most wonderful, rustic Italian dish full of intense flavor. Born in the cucina povera, a peasant dish, these fagioli are typical to Tuscan cuisine, and more specifically very much loved by the Florentines. Can't think of a single Fiorentino who does not love to pull up a chair to a table inside a trattoria, or even better yet, around the kitchen table at home, and enjoy a piping hot plate filled with Fagioli all'Uccelletto. Even better when topped with a generous drizzle of good, extra virgin olive oil, and perfectly roasted Tuscan sausages. Definitely true comfort food for the colder winter months, but also a loved and timeless dish at any time of the year. Let's get started!
Shape the sausage into small, elongated meatballs with slightly wet hands. This keeps the meat from sticking to the hands.
Place the sausage meatballs on a preheated pan (we used a cast-iron pan) and slide into the oven to roast on all sides. Turn the sausage half way through. This should take about 10-12 minutes, and a bit longer for entire sausage in its casing. If using a whole sausage, prick the casing with a fork a few times.
Remove the sausage meatballs from the pan once they have browned. Place the Fagioli all'uccelletto in the same pan and heat in the oven until simmering.