I already know what we’re having for dinner tonight, and it’s one of my favorites! Sausage with white beans and kale. [level-members]
No shortage of variations on this dish and one version we like is here on the Bon Appetit site. (Though we rarely add the eggs.)
All of those variations mean that this is a dish that you can pair with just about any wine you want, depending on exactly how you make the dish.
Our wine of choice depends on the sausage more than anything. With the mildly spicy turkey sausage we frequently use, a lighter red works well, even with a little cellar-chill still on the bottle.
With pork sausage, we’ll head for a heartier red.
And if we go with sausage that’s really spicy, a full-bodied white has been a great accompaniment. [/level-members]