Sausage and Eggs for Breakfast? Add Black Bean Salsa for a New Look and Taste.

Sausages With Sweet Tangy Black Bean Salsa

Course Breakfast
Cuisine International
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 8 to 12 garlicky sausages
  • 2 tablespoons butter
  • 3 to 4 cloves garlic minced
  • 1 onion chopped
  • 2 pinches dried oregano
  • 1 medium carrot peeled and cubed
  • 2 bell peppers deseeded and chopped
  • salt to taste
  • pepper to taste
  • 1 can (14-ounce) diced tomatoes
  • 1/4 to 1/2 cup golden raisins
  • 1 can (14-ounce) black beans (not salty fermented black beans!) drained

To serve

  • toasted bread
  • scrambled eggs
  • chopped parsley


  • Preheat the oven to 400F.
  • Pierce the sausages and pop into a preheated 400F oven for 10 minutes or until cooked through and browned.
  • While the sausages cook, make the salsa. Heat the butter in a sauce pan.
  • Saute the garlic, onion and oregano for a minute.
  • Add the carrot cubes and chopped bell peppers. Sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for half a minute.
  • Pour in the diced tomatoes.
  • Stir in the raisins and beans.
  • Bring the mixture to the boil, cover the pan and simmer for about 10 minutes.
  • Taste the salsa. Add more salt and pepper, if needed.
  • Take the sausages out of the oven and add to the salsa. Stir gently. Cover the pot and braise for five minutes.
  • To serve, arrange toasted bread and eggs on one side of the plate. Ladle the sausages and salsa on the opposite side. Sprinkle with chopped parsley and have a great breakfast.