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Photo of Sausages with maple-pumpkin baked beans by WW

Sausages with maple-pumpkin baked beans

Total Time
50 min
20 min
30 min


Olive oil

1 tbs

Brown onion

1 medium, sliced


2 clove(s), crushed

Maple syrup

3 tsp

Smoked paprika

1 tsp

Tomato passata

1 cup(s)

Worcestershire sauce

3 tsp

Butternut pumpkin

350 g, chopped

Canned mixed beans

1 can(s), (1 x 400g can)


2 small, chopped

Extra lean pork sausage

8 thin

Parsley, continental, raw

¼ cup(s), to serve


  1. Heat 3 teaspoons oil in a large saucepan over medium-low heat. Cook onion, stirring, for 10 minutes or until soft and light golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Stir in syrup and paprika and cook for 30 seconds or until paprika is fragrant.
  2. Add passata, Worcestershire, pumpkin and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender. Add beans and zucchini and cook for 5 minutes or until zucchini is tender. Season with salt and pepper.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Serve sausages with bean mixture and parsley.


SERVING SUGGESTION: Steamed green beans and plus light wholemeal pita pockets (warmed). TIPS: For a one-pot meal, you could brown the sausages in the pan first, then set them aside while making the bean mixture. Return sausages to pan with zucchini in Step 2. Add it: 60g baby spinach leaves with zucchini in Step 2. Swap it: Pork sausages for extra-lean beef sausages.