If you buy your sausages by the piece, there are usually about 5 to a pound. For this recipe, a rule of thumb is: use 1 sausage for 2 servings, 3 for 4 servings, and 4 for 6 servings. Always use fresh sausages and not the pre-cooked, smoked varieties.
Always drain and rinse canned beans to remove the salt before adding them to your dishes. Even the salt content of most low-sodium beans is too high per serving. Check nutrition labels.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.