This recipe is one of the family favorite dishes, and one I learned from my parents before adding my own spin on it. Whether you like sweet, spicy or tangy, this recipe can be adjusted easily for your taste buds.
One thing to note about this dish is that the sausage you use in this side item makes all the difference in the world. I’ve noticed that from brand to brand, the taste is different. The same goes for the beans too.
58 ounces of Pork and Beans
.5 Cup Organic Ketchup
2 Tablespoons of Yellow Mustard
.5 Cup Brown Sugar
3 Tablespoons of Molasses
1 Tablespoon of Garlic Powder
1 Medium onion, diced
1 Smoked Sausage or Kielbasa Ring (I prefer my local meat store over name brands)
1 Tablespoon of St. Louis Style BBQ Rib Sauce (add more if you prefer a tangy recipe)
1 Teaspoon of Liquid Smoke
1 Teaspoon of Chili Powder
Salt and Pepper
1 Teaspoon of Cayenne (optional for added spice)
1 Tablespoon of Hot Sauce (optional for added spice)
- Preheat the oven to 350°.
- Empty the 58 ounces of beans into a 9×13 glass baking dish. I recommend on one 15 ounce can, drain the sauce from the can before adding the beans, so the dish does not come out runny from the oven.
- Dice the medium onion and add to the pork and beans.
- On the sausage ring, first cut the ring and half. Cut one half with thin slices to use later as the top cover for the beans. Cut the other half by first quartering down the length side and then slicing the lengths into small pieces. Mix the small sausage pieces into the beans.
- Mix all the remaining ingredients into the beans except for the sausage slices.
- Spread the sausage slices in rows on top the beans and place the dish into the oven. Cook for 30 minutes.
- After 30 minutes, turn the broiler on in the oven. Cook the top of the dish for 5-10 minutes until the sausage is crisp and brown. You’ll want to monitor the process closely, as brown can become burnt in a short period of time.
- Take the dish out and let it cool for 10 minutes before serving. Enjoy!