Start by browning the pork medallions in olive oil over medium heat until golden on both sides. Remove and set aside. Add the sucuk slices next. Let them sizzle until the edges are crisp and aromatic. This renders out the fat and flavors the pan beautifully.

Add chopped onion to the pan and cook until golden and soft, scraping up the sausage bits as you stir. Toss in your cumin, oregano, red pepper flakes, and chopped sage. Stir well. This fragrant base sets the tone for the whole dish, so take your time.

Deglaze the pan with white wine, then stir in the white beans, cream, and pork. Add the fresh spinach and crumble in the blue cheese. Let everything simmer gently for 10–15 minutes until creamy and thickened. Stir occasionally so the beans don’t stick.

Taste and adjust with salt and pepper, then serve hot. A drizzle of olive oil on top never hurts. Let the dish rest for 5 minutes before serving to let the flavors settle. This is when the magic happens!