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.

Related Tags

BBQ Recipes

Dinner Recipes

Easy Dinner Recipes

BBQ Bean Sausages

4.2

( By zhanghengshuo )

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