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Beerenberg Recipe - Coiled Sausages

Coiled Sausages with Proper Baked Beans and Barbecue Sauce

Preparation time:  10 mins
Cooking time:  25 mins
Serves:  4

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.

This article was published on Friday 12 February, 2016.
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Beerenberg Barbeque Sauce 300ml
Beerenberg Barbeque Sauce 300ml
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