Snouts & Beans
Submitted by sandimacpherson
Snouts and beans: a playful Halloween twist on franks and beans, where knockwurst is carved into curling ‘snouts’ and simmered with jazzed-up barbecue baked beans. A fun, kid-approved party dish.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minEqual parts dinner and party trick, this is franks and beans with a spooky sense of humor, perfect for a Halloween table or a kids’ get-together. The snouts are the fun part: knockwurst sliced at an angle and notched with a peeler so they curl open into goofy, piggy little shapes as they cook.
Underneath the theatrics is genuinely tasty food. Canned baked beans get a serious glow-up, doctored with brown sugar for sweetness, barbecue sauce for smoke, a splash of teriyaki for savory depth, and Worcestershire for that umami backbone.
Simmer the beans low and slow, stirring often, until the sauce bubbles and thickens into something far better than what came out of the can.
Easy enough for kids to help with, while an adult handles the hot pot, it is a low-effort crowd-pleaser that earns big reactions for very little work. Pile the snouts over the beans and serve.
Kitchen Tips
- Cut shallow notches in the knockwurst with a peeler or paring knife so the pieces curl into snout shapes as they heat.
- Simmer the beans low and stir often so the thickening sauce doesn’t scorch on the bottom.
- Taste and balance the sauce; add more brown sugar for sweet or more Worcestershire for savory.
- An adult should handle boiling and draining the knockwurst when kids are helping.
Variations
- Use hot dogs or smoked sausage in place of knockwurst.
- Stir crisp bacon or sauteed onion into the beans.
- Add a few drops of liquid smoke or a pinch of chili powder for more depth.
Ingredients
Directions
Empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans.
Stir and set aside.
Slice off the ends of the knockwurst.
Then slice the knockwurst into equal segments about 1 inch long, making each cut at the same slight angle.
With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water.
With an adult’s help, cook the snouts for about 5 to 10 minutes.
Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly.
Carefully remove the snouts and place on paper towels to drain.
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