BBQ Sausage and Beans

Quick and hearty stew of Nichols chicken and herb sausage, Ziggy’s chorizo, Lean to Kitchen BBQ sauce, Johnno’s Tomato sauce, button mushrooms, butter and red kidney beans. Served with cheesy garlic Summer Kitchen focaccia.

Ingredients

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• 2 x Nichol’s chicken and herb sausage
• 2 x Ziggy’s chorizo sausage
• ½ red onion, peeled and sliced
• 3 x large button mushrooms
• 1 x 440g tin red kidney beans
• 1 x 440g tin butter beans
• 3 cloves garlic, peeled and crushed
• 50g unsalted butter or olive oil
• 200ml beef stock
• 120ml Lean to Kitchen BBQ sauce
• 120ml Johnno’s Tomato sauce
• Cracked black pepper
• Sea salt
• 1 punnet micro herbs
• 1 x Summer Kitchen focaccia rolls, halved
• 100g shredded cheddar cheese

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Recipe

10 Easy Steps!

1. Heat a large fry pan on a medium heat. Add 25g butter. Add the 2 halved slices of focaccia bread. Toast on each side for 1 minute. Evenly spread the crushed garlic

2. Add the shredded cheddar cheese and bake in a hot oven (200) for 3-4 minutes or until a deep golden brown. Once cooked, remove and reserve for later use.

3. Meanwhile add the chicken and herb sausages to a large fry pan with a little unsalted butter. Cook for 1-2 minutes or until set.

4. Slightly cool sausages and then slice into approx. 8 pieces each. Repeat for the chorizo sausage.

5. Drain beans and rinse.

6. Slice red onion.

7. Slice mushrooms.

8. Return the fry pan to the heat and add the sliced onion, mushrooms, and sausage(s), sauté for 1-2 minutes.

9. Add the beef stock, BBQ and tomato sauces. Simmer for a further 3-4 minutes.

10. Check seasoning then divide evenly between 2-3 bowls. Garnish with micro herbs and sliced cheesy focaccia bread.