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I have to admit, this was one of our favorite dishes from this Manischewitz winter feature! There’s also the huge plus of it taking only a few minutes to put together and letting the flavors cook all day. I highly recommend serving this with cornbread. It’s the perfect canvas for soaking up the thick juices of the beans and sausage.
4 sausages (flavor of your choice – I used sweet Italian)
1 (28-ounce) can vegetarian baked beans
3 tablespoons light brown sugar
3 tablespoons Heaven & Earth Ketchup
2 tablespoons Tuscanini Tomato Paste
1 cup water
Combine the ingredients in a slow cooker.
Cook on high for three to four hours or low for six to seven.
Serve with cornbread.
Sponsored by Manischewitz
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