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Coiled Sausages with Proper Baked Beans and Barbecue Sauce
In this recipe
BAVARIAN MUSTARD
WORCESTERSHIRE SAUCE
BBQ SAUCE
TOMATO SAUCE
Preparation time: |
10 mins |
Cooking time: |
25 mins |
Serves: |
4 |
Ingredients
- 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
Method:
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.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.