Finished with grilled Hot Italian Chicken Sausages, this speedy ragu is prefect for busy weeknight dinners.

News Letter


20 minutes

News Letter


25 minutes

News Letter




  • 1 pkg (500 g) ULTIMATE Hot Italian Chicken Dinner Sausage
  • 2 tbsp (30 mL) olive oil
  • 1/4 cup (60 mL) thinly sliced fresh sage leaves
  • 5 cloves garlic, thinly sliced
  • Pinch hot peppers flakes
  • 1 can (540 mL) cannellini (white kidney) beans, drained and rinsed
  • 2 cups (500 mL) reduced-sodium chicken broth
  • 4 cups (1 L) packed thinly sliced trimmed kale
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 3/4 cup (175 mL) grated Parmesan cheese
  • 8 thick slices rustic Italian bread, toasted


1Preheat grill to medium-high heat; grease grates well.

2Grill sausages, turning frequently, for 15 to 18 minutes or until cooked through and internal temperature registers 165˚F (74˚C). Quarter sausages.

3Meanwhile, into large skillet set over medium heat, all oil. Add sage, garlic and hot pepper flakes; cook, stirring frequently, for 2 to 3 minutes or until garlic is fragrant and has softened.

4Stir in cannellini beans then add chicken broth, kale, sausage, salt and pepper and bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until kale is tender and has wilted. Remove from heat and stir in Parmesan.

5Serve ragu with toast.

Alternatively, toss ragu with penne if preferred.

News Letter

Keep up to date on our latest news, information and updates.
You can unsubscribe anytime.

    napkin basil pepper broccoli fork garlic spices spoon tea-leaves tomato