Brats Baked with Beans & Eggs

Gluten Free
Australian Made
Prep Time:
10 mins
Cook Time:
25 mins


  • 4 large eggs
  • 6 - 8 Hellers Bratwurst sausages
  • 2 tbspn vegetable oil
  • 1 large onion, finely diced
  • 2 garlic cloves, peeled & crushed
  • 1 red chilli, deseeded & finely chopped
  • 1 tsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 1 tsp tomato purée
  • 100 mls water
  • 1 tbspn sugar
  • 1 x 400g tin cannellini beans, rinsed & drained
  • 3 tbpsn fresh basil leaves, chopped 
  • extra basil leaves to garnish, chopped
  • salt & pepper to season b


  1. Preheat oven to 180°C.
  2. Fry the sausages in a fry pan with 1 tbspn oil over a medium heat, turning often until lightly coloured & cooked through. Once cooked remove from pan & drain on kitchen paper.
  3. In a second large fry pan add 1 tbpsn of oil and place over a medium heat. Add the diced onion & fry for 2 - 3 mins, then stir in the garlic, chilli & smoked paprika. Cook for another 2 mins, stirring often.
  4. Add the tin of tomatoes to the onion mixture, followed by the tomato purée, water & sugar. Stir & bring to a boil. Reduce the heat & simmer for 5 minutes.
  5. Add the beans to the onion mixture, stirring until heated through. Remove the fry pan from the heat & stir through the chopped basil. Taste & season with salt & black pepper.
  6. Cut each sausage in four & add to the mixture in the fry pan. Grease with melted butter 4 individual dishes or one large ovenproof dish.
  7. Pour the sausage mixture into the oven proof dish/dishes, making four depressions in the middle of the mixture. Crack an egg into each depression, & add a rind of black pepper over the eggs.
  8. Place the baking dishes in the oven & bake for 12 - 14 mins until the eggs are just set.
  9. When cooked remove from the oven, sprinkle over the extra basil. Serve with freshly cooked toast.

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