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Chicken Sausages with BBQ Butter Beans and Cheddar Cauliflower

Serves 4


  • 3 tablespoons EVOO, divided
  • 8 chicken sausages, casings pierced, any variety
  • 1 large head cauliflower, cut into florets
  • Salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 2 cups sharp white cheddar cheese, grated
  • Freshly ground black pepper
  • About 1/8 teaspoon nutmeg, to taste
  • 1 medium yellow or red onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans butter beans (15 ounces each), drained
  • 3 tablespoons brown sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup tomato sauce
  • 1 tablespoon grill seasoning blend, such as McCormick brand Montreal Steak Seasoning


  1. Place the sausages in a skillet in 1 inch of water with 1 tablespoon EVOO and bring to a boil. Let the sausages cook uncovered over medium-high heat until liquid evaporates and casings crisp up, 10-15 minutes.
  2. Bring 1 inch of water to a simmer, salt it and add cauliflower. Cook until tender, 10 minutes.
  3. In a medium saucepot, melt butter over medium heat and whisk in flour, cook for 1 minute, then whisk in milk and bring to a bubble. Thicken milk until it coats the back of a spoon, 5-6 minutes, then stir in cheese in a figure-eight pattern with a wooden spoon. Season sauce with salt, pepper and nutmeg, to taste.
  4. Heat a medium skillet over medium to medium-high heat with 2 tablespoons EVOO. When EVOO is hot, add onion and garlic and cook for 6-7 minutes. Add in the beans and warm through. Combine sugar, vinegar, Worcestershire sauce, tomato sauce and grill seasoning in a small bowl, then stir into the beans and combine. Simmer 5 minutes more.
  5. Drain cauliflower and add to the cheese sauce to combine.
  6. Serve two links of sausage with some beans and cheddar cauliflower alongside.

Photo credit: Tina Rupp