Description
Hearty and savory, this one-dish meal combines juicy sausage slices with tender baked beans in a sweet-tangy sauce. Easy to assemble and perfect for potlucks or a comforting weeknight dinner, the flavors meld even more if you bake it low and slow.
Ingredients
19 oz package smoked sausage or bratwurst (Johnsonville brats recommended)
2 (28 oz) cans baked beans
1 yellow onion, finely diced
12 oz bottle chili sauce
2 tbsp yellow mustard
½ tsp liquid smoke (optional, for extra smokiness)
1 cup packed brown sugar
Instructions
1️⃣ Preheat your oven to 350 °F. Lightly grease a 9×13″ baking dish and pour in the baked beans.
2️⃣ Stir the diced onion, chili sauce, mustard, liquid smoke (if using), and brown sugar into the beans until evenly combined.
3️⃣ Grill or pan-sear the sausages over medium heat until browned and cooked through, about 8–10 minutes total. Let them rest briefly, then slice into 1″ rounds.
4️⃣ Gently fold the sausage slices into the bean mixture, distributing them evenly.
5️⃣ Bake the casserole uncovered for about 60 minutes, or until the sauce has darkened, thickened, and is bubbling around the edges.
6️⃣ Remove from the oven and let rest for 5 minutes before serving.
Notes
Make-ahead: Assemble the bean mixture and sliced sausage in the baking dish, cover, and refrigerate up to 8 hours. Add 10–15 minutes to the bake time if cooking straight from cold.
Adjust sweetness: Reduce the brown sugar by ¼ cup for a less-sweet version, or stir in a tablespoon of apple cider vinegar for extra tang.
Serve this alongside coleslaw, cornbread, or a simple green salad for a complete meal. Leftovers keep well in the fridge for up to 4 days and reheat beautifully in a 350 °F oven.