BBQ Bean Sausages PT35M https://img5.recipesrun.com/201907/2019/1016/8d/6/093197/300x200x50.jpg 8 servings Ingredients: 3 tbsp. Red Wine Vinegar 5 tbsp. Olive Oil 1 tbsp. Mustard 3 Cocktail Gherkins 3 tbsp. Capers cloves Garlic, minced Fresh Basil Fresh Chives Fresh Parsley 2 tsp. Cracked Black Pepper 2 tsp. Sea Salt 3 tbsp. Crushed Walnuts or Gluten-Free Breadcrumbs for nut free 5 tbsp. Buckwheat Flour 1 can Cannellini Beans, drained, rinsed & pat dry 1 can Red Kidney Beans, drained, rinsed & pat dry 2 sprigs Rosemary 2 tbsp. Lemon Thyme leaves 1 tbsp. Lemon Zest 3 tbsp. Paprika 1 Portobello Mushroom, chopped fine 1 Red Pepper, deseeded & cut small 3 cloves Garlic, minced 1 Red Onion, sliced fine 1 tbsp. Coconut Oil

BBQ Bean Sausages

By zhanghengshuo

8 Person
35 Minutes
364 Calories
Beautiful bean sausages that are suitable for BBQ! Easy to make and extremely tasty. I served mine with a lovely salsa verde.

Ingredients

Salsa Verde

  • 3 tbsp. Red Wine Vinegar

  • 5 tbsp. Olive Oil

  • 1 tbsp. Mustard

  • 3 Cocktail Gherkins

  • 3 tbsp. Capers

  • cloves Garlic, minced

  • Fresh Basil

  • Fresh Chives

  • Fresh Parsley

  • 2 tsp. Cracked Black Pepper

  • 2 tsp. Sea Salt

  • 3 tbsp. Crushed Walnuts or Gluten-Free Breadcrumbs for nut free

  • 5 tbsp. Buckwheat Flour

  • 1 can Cannellini Beans, drained, rinsed & pat dry

  • 1 can Red Kidney Beans, drained, rinsed & pat dry

  • 2 sprigs Rosemary

  • 2 tbsp. Lemon Thyme leaves

  • 1 tbsp. Lemon Zest

  • 3 tbsp. Paprika

  • 1 Portobello Mushroom, chopped fine

  • 1 Red Pepper, deseeded & cut small

  • 3 cloves Garlic, minced

  • 1 Red Onion, sliced fine

  • 1 tbsp. Coconut Oil

Method

  • 01
    Sweat the onion, pepper, mushroom, garlic, herbs & spices over medium heat. Add the beans to a mixing bowl with the flour & walnuts.
  • 02
    Once the onion mix has softened add it to the mixing bowl. Using a masher, mash the mixture until it just starts to come together. Don’t over mash the mix, you want some texture.
  • 03
    Lightly flour your hands, then make the mix into sausage shapes, I usually get 8-9 sausages out of the mixture.
  • 04
    Wrap the sausages individually first in greaseproof paper, then in a sheet of foil, tightly.
  • 05
    Once you’ve wrapped all of the sausages, place them into a saucepan of simmering water. Allow them to cook for 20 minutes.
  • 06
    Remove the sausages from the water once cooked. When cool enough to handle, remove the wrapping. Recycle the foil.
  • 07
    For the salsa verde, finely chop the herbs with the garlic, gherkins & capers. Once fine add the mix to a bowl & stir in the mustard, vinegar & oil. Season to taste.
  • 08
    BBQ or grill the sausages for 4-5 minutes & serve with the salsa. I lightly grilled some chicory to serve with the sausages.

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BBQ Bean Sausages

Beautiful bean sausages that are suitable for BBQ! Easy to make and extremely tasty. I served mine with a lovely salsa verde.
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 364 Kcal
  • Prep Time 10 Mins
  • Cook Time 25 Mins
  • Total Time 35 Mins
02 Ingredients
Salsa Verde
3 tbsp. Red Wine Vinegar
5 tbsp. Olive Oil
1 tbsp. Mustard
3 Cocktail Gherkins
3 tbsp. Capers
cloves Garlic, minced
Fresh Basil
Fresh Chives
Fresh Parsley
2 tsp. Cracked Black Pepper
2 tsp. Sea Salt
3 tbsp. Crushed Walnuts or Gluten-Free Breadcrumbs for nut free
5 tbsp. Buckwheat Flour
1 can Cannellini Beans, drained, rinsed & pat dry
1 can Red Kidney Beans, drained, rinsed & pat dry
2 sprigs Rosemary
2 tbsp. Lemon Thyme leaves
1 tbsp. Lemon Zest
3 tbsp. Paprika
1 Portobello Mushroom, chopped fine
1 Red Pepper, deseeded & cut small
3 cloves Garlic, minced
1 Red Onion, sliced fine
1 tbsp. Coconut Oil
03 Method
Step 1
Sweat the onion, pepper, mushroom, garlic, herbs & spices over medium heat. Add the beans to a mixing bowl with the flour & walnuts.
Step 2
Once the onion mix has softened add it to the mixing bowl. Using a masher, mash the mixture until it just starts to come together. Don’t over mash the mix, you want some texture.
Step 3
Lightly flour your hands, then make the mix into sausage shapes, I usually get 8-9 sausages out of the mixture.
Step 4
Wrap the sausages individually first in greaseproof paper, then in a sheet of foil, tightly.
Step 5
Once you’ve wrapped all of the sausages, place them into a saucepan of simmering water. Allow them to cook for 20 minutes.
Step 6
Remove the sausages from the water once cooked. When cool enough to handle, remove the wrapping. Recycle the foil.
Step 7
For the salsa verde, finely chop the herbs with the garlic, gherkins & capers. Once fine add the mix to a bowl & stir in the mustard, vinegar & oil. Season to taste.
Step 8
BBQ or grill the sausages for 4-5 minutes & serve with the salsa. I lightly grilled some chicory to serve with the sausages.
04 Author
zhanghengshuo zhanghengshuo
75 Recipes
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