Snouts and Beans Recipe

Serves 4 to 6

Ingredients:

  • 16 oz plain baked beans
  • 1 tsp Worcestershire sauce
  • 1/4 cup brown sugar
  • 2 tbsp barbecue sauce
  • 1 tbsp Teriyaki sauce
  • 8 beef knackwursts

    • Special Equipment:
  • 2 small saucepans
  • Lg spoon
  • Cutting board
  • Knife
  • Carrot peeler
  • Tongs or slotted spoon
  • Paper towels
  • Shallow serving dish

    Instructions:

    1. Empty the cans of beans into a saucepan and add Worcestershire, brown sugar, barbecue sauce and Teriyaki sauce to the beans.
    2. Stir and set aside.
    3. Slice off the ends of the knackwurst. You do not need the ends for this recipe.
    4. Slice the knackwurst into equal segments about 1 inch long, making each cut at the same slight angle.
    5. With the round tip of a carrot peeler, carefully place the 'snouts' in a saucepan and cover them with water.
    6. Cook the snouts for about 5 to 10 minutes.
    7. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly.
    8. Carefully remove the snouts and place on paper towels to drain.
    9. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top.