1 cup white wine
2 cups Beerenberg Tomato Sauce
2 tbsp brown sugar
1 tbsp Beerenberg Bavarian Mustard
2 x 400g cans cannellini beans, drained and rinsed
1 coiled Toulouse sausage or 8 fat pork sausages
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.