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Coiled Sausages with Proper Baked Beans and Barbecue Sauce
By Sophie Hansen
Coiled Sausages with Proper Baked Beans and Barbecue Sauce
In this recipe
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
His grandkids know Worcestershire Sauce as 'Grandpa's Sauce' but John knows that won't last
Howie's worst nightmare is running out of Barbeque Sauce at a BBQ
Small batch, big taste Tomato Sauce
Preparation time:
10 mins
Cooking time:
25 mins
  • 1 cup white wine
  • 2 cups Beerenberg Tomato Sauce
  • 2 tbsp brown sugar
  • 1 tbsp Beerenberg Worcestershire Sauce
  • 1 tbsp Beerenberg Bavarian Mustard
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 1 coiled Toulouse sausage or 8 fat pork sausages
  • baby spinach
  • Beerenberg Barbeque Sauce to serve



Comfort food at its best, these coiled sausages (also known as Toulouse Sausages) look and taste fantastic, particularly with a good dollop of Beerenberg Barbecue Sauce.

Place the wine, Beerenberg Tomato Sauce, sugar, Beerenberg Worcestershire Sauce and Beerenberg Bavarian Mustard in a saucepan on medium heat. Cook, stirring often until the sauce thickens and is bubbling away nicely. Add the beans and cook for a further 10 minutes.

For the sausages, heat a frying pan or barbecue plate on high and cook the Toulouse sausage for 6 minutes each side or until cooked through. Serve with the baked beans and baby spinach.