Barbequed Pit Beans with Hot Links (Spicy Smoked Sausages)
Smokey BBQ pit beans and Hot Links
Recipe By: Clement Pedro
- 200g smoked pork rashers
- 1 red onion, finely diced
- 4 cloves of garlic, finely chopped
- 2 X 410g Rhodes Quality Baked beans with green pepper and braai sauce
- 3/4 cup smokey BBQ sauce
- 500g Sweet paprika sausage
- 6 hotdog buns
- 3T butter
Cut the rashers into chunks before adding to a cold pan. Place the pan over a medium heat allowing the fat to render out and the bacon to begin crisping. Add the onion and garlic and cook in the bacon fat until caramelised. Add the Rhodes Quality beans and BBQ sauce and stir through.
Place in an oven preheated to 200C and cook until the top of the Rhodes Quality beans are slightly charred. This should take about 15 minutes.
While the Rhodes Quality beans are in the oven add the sausages to a griddle pan to cook and become charred and cooked inside. Turn the sausages every few minutes to prevent them from burning.
Toast a soft hotdog style bun in a pan with butter over a medium heat then add the sausages and top with the smoky beans and coleslaw.