Baked Sausages with Herbed Beans

Serve this classic German-inspired dish with the traditional accompaniment of whole-grain mustard, and pumpernickel or toasted rye bread.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Baked Sausages with Herbed Beans
Review 1 for Baked Sausages with Herbed Beans
5 out of 5
5 out of 5
December 4, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:A few times a month
Would You Recommend? Yes
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Comfort Food at its Best
December 4, 2013
This recipe is solid. It's rustic, stick to your ribs goodness. I used 1 can of Cannellini and 1 can of Great Northern beans as it's what was in my pantry. Also, I used turkey Italian sausage. I did partially drain the beans as others suggested, but you need some of the bean juices to thincken the sauce. Yes it comes out "soupy", but the broth is delicious and I served a hunk of sweet batard along side to soak it up. My boyfriend was actually adding more liquid to his plate for sopping. This dish could easily lend itself to any kind of sausage and I see myself making again with bangers or brats in the near future.
Pros: Good Value, Easy, Adaptable