Gourmet Spider Leg Sausages with Creamy Spinach and Baked Beans

Thermomix recipe: Gourmet Spider Leg Sausages with Creamy Spinach and Baked Beans. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 tbsp olive oil
• 150 g onion, quartered
• 2 cloves garlic
• 400 g sausages (pork, chicken, or vegetarian), about 4-6 sausages
• 400 g canned baked beans, undrained
• 100 ml vegetable stock or water
• 1 tsp paprika
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 150 g fresh spinach
• 50 g cream cheese or 50 ml heavy cream (optional)

Instructions

1. To prepare the 'spider legs': Carefully cut each sausage into 3-4 segments. For each segment, make 2-3 shallow cuts lengthwise on two opposite sides, creating 'legs' that will splay out when cooked. Heat a frying pan over medium-high heat with a little oil. Pan-fry the sausage segments until browned and cooked through, about 8-10 minutes. Set aside.
2. Add onion and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
4. Add the canned baked beans (undrained), vegetable stock (or water), paprika, salt, and pepper to the bowl. Cook 10 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splattering.
5. Add the fresh spinach to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse), or until the spinach is wilted. Pause and scrape down the sides of the bowl if needed.
6. If using, add cream cheese or heavy cream to the bowl. Mix 1 min / 90°C / Speed 2 (Reverse) to combine and create a creamy sauce.
7. Serve the creamy spinach and baked bean sauce hot, topped with the prepared 'spider leg' sausages.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.