Sausage spiral with grilled capsicum and whipped white beans

  • 45 mins cooking
  • Serves 4
  • Print


Sausage spiral with grilled capsicum andwhippedwhitebeans
  • 2 medium_piece (400g) red capsicums
  • 1 kilogram (2 pounds) italian-style pork and fennel sausage
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 1 (130g) baby fennel bulb trimmed, sliced thinly
  • 1 large_piece red onion, sliced thinly
  • 400 gram (12½ ounces) canned cannellini beans, drained, rinsed
  • 100 gram (3 ounces) fresh ricotta
  • 2 teaspoon dijon mustard
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley


Sausage spiral with grilled capsicum andwhippedwhitebeans
  • 1
    Make whipped white beans. Place beans, ricotta, mustard, garlic, oil, lemon juice and parsley in a food processor. Process ingredients until smooth; season to taste. Spoon into a bowl; set aside.
  • 2
    Preheat a barbecue grill and flat plate to medium-high heat.
  • 3
    Cook capsicums on heated flat plate, turning occasionally, for 15 minutes or until skin blisters and blackens; cool. Peel away skin, remove seeds; cut flesh into strips.
  • 4
    Coil sausage length into one large spiral; push two metal skewers, at right angles, through the centre of the spiral to secure. Cook sausage spiral on heated barbecue for 10 minutes each side or until cooked through.
  • 5
    Meanwhile, combine oil, vinegar and sugar in a medium bowl. Add capsicum, fennel and onion, then season; toss to combine. Cook capsicum mixture on heated barbecue flat plate, stirring mixture occasionally, for 10 minutes or until soft.
  • 6
    Serve sausage spiral topped with capsicum mixture, accompanied with whipped beans.


Ask the butcher for a 2-metre (6½-foot) length of unlinked sausages. Alternatively, you can unlink a length of sausages and use short lengths together to form the spiral. If your barbecue doesn't include a flat plate, cook the capsicum mixture in a heavy-based frying pan on the barbecue.

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