Leftovers

This week I've found myself trying to use up ten pounds of jagerwurst we stuffed and smoked over the weekend. We gave away as much as we could without being obnoxious sausage-pushers, and I managed to fit a half dozen links or so in the (now) completely full freezer. It can be eaten out of hand, perhaps on a plate with crackers and cheese and pickles, but I can handle only a few slices at a time. Here's what I made last night; it was really good with French bread and cheap red wine on a wintry-mix sort of evening.

White beans with kale and jagerwurst
Serves 4.

2 cups dried white beans, rinsed
1 bay leaf
1 sprig rosemary
Chicken stock
1 teaspoon olive oil
1 large white onion, diced
About 1 pound kale, trimmed and chopped (I used blanched kale that I'd frozen a few months ago)
About 3/4 pound jagerwurst or other smoked pork sausage, sliced 1/2 inch thick
Salt and freshly ground black pepper

In a pot, cover the beans with water by 2 inches and bring to a boil over high heat. Remove from the heat and let soak for 1 hour. Drain and rinse the beans and return them to the pot. Add the bay leaf, rosemary sprig, and stock to cover the beans by 1 inch. Bring to a boil, then lower the heat to a simmer and cook until the beans are just tender, 1 to 1 1/2 hours, adding more stock or water to keep the beans just covered. Remove and discard the bay leaf and rosemary.

Meanwhile, heat the oil in a saucepan over medium heat and add the onion. Sauté until the onion is soft and just starting to brown. Remove from the heat. When the beans are almost done, add the onion to the pot and stir in the kale.

Return the pan to medium heat and add the sausage. Cook until well browned on one side, then add the sausage to the pot and simmer until the kale is tender and the beans are soft. Season with salt and pepper to taste and spoon into shallow soup bowls.