Italian Sausage With Giant White Beans And Radicchio

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1/4 cup extra-virgin olive oil, plus extra as needed

4 sweet or spicy Italian pork sausages (preferably flavored with fennel; about 3/4 pound)

16 large whole radicchio leaves

16 small jarred onions, quartered (about 4 ounces or 1 cup)

2 large garlic cloves, grated or minced (about 2 teaspoons)

Kosher salt

2 15-ounce cans giant white beans, rinsed and drained (about 3 cups)

1 cup vegetable or chicken broth

1 heaping tablespoon finely chopped fresh oregano leaves

High-quality extra-virgin olive oil, for drizzling

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