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Barbecue sausage and mixed bean bake  recipe

Barbecue sausage and mixed bean bake recipe

73 ratings

Barbecue sauce is the secret ingredient in this simple, wallet-friendly traybake – providing a sticky glaze on the sausages and glossy sauce all in one. Served with a fresh charred corn salsa, this is destined to become a family favourite. See method

  • Serves 4
  • 35 mins
  • 509 calories / serving
  • Dairy-free


  • 2 tsp vegetable oil
  • 8 reduced-fat pork sausages
  • 1 large red onion, ¾ sliced, ¼ finely diced
  • 2 corn on the cob
  • 2 x 400g tins mixed bean salad, drained
  • 400g tin Italian chopped tomatoes
  • 3 tbsp barbecue sauce
  • 10g fresh flat-leaf parsley, roughly chopped

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If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    5g 27%
  • Sugars

    21g 24%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 50g Protein 32.6g Fibre 11.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the oil in a roasting tin and heat in the oven for 10 mins. Add the sausages and sliced onion, toss to coat in the hot oil and roast for 10 mins.
  2. Meanwhile, preheat a griddle pan or heavy frying pan. Griddle the corn for 15 mins, turning occasionally, until charred and tender. Remove the kernels carefully by standing the cob firmly on a chopping board and slicing with a sharp knife.
  3. Remove the sausages from the oven and stir in the beans, tomatoes and barbecue sauce; season. Bake for 15 mins until the sauce is bubbling and the sausages are cooked through.
  4. Meanwhile, make the salsa. In a small bowl, mix the corn, diced red onion and parsley. Serve scattered over the sausages and beans.

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