Coiled Sausages with Proper Baked Beans and Barbecue Sauce

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.