Back to Recipe Menu

Bangers with beery baked beans


  • Blanch the sausages. Then drain well and panfry until golden brown all over. When cool enough to handle, slice thickly and set aside.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and bacon until tender.
  • Then add the beer, BBQ sauce, honey, sugar, chilli paste and mustard with a little salt and a good grinding of pepper. Stir well and cook for about 5-10 mins until reduced quite a bit.
  • Add the baked beans and sausages with a little cold water, if drying out. Mix well and cook for about another 5-10 mins.
  • Serve in individual flat soup bowls with chopped parsley sprinkled on top.


  • 8 sausages
  • vegetable oil
  • 1 medium onion, chopped
  • 2 bacon rashers, diced
  • a good splash of beer
  • ¾ cup BBQ sauce
  • 1 tbsp honey
  • ½ tbsp brown sugar
  • 1 heaped tspn chilli paste
  • 1 tbsp Bavarian mustard
  • sea salt & freshly ground pepper
  • 2 large cans baked beans, drained very well
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm