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Coiled Sausages with Proper Baked Beans and Barbecue Sauce

preparation time

10 mins

Cooking time

25 mins



Coiled Sausages with Proper Baked Beans and Barbecue Sauce


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.