Baked beans with sausage is nearly meaty enough to be a main dish—but it really shines as a side. The sauce is well balanced with smokiness from Conecuh sausage and Worcestershire sauce.

When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan. Pour the vinegar mixture over the vegetables and stir, scraping up any browned bits.

These smoky legends prove sausage wraps and century-old mop sauces still rule the pits in true Texas barbecue fashion.

6. Stir in the lentils, stock, water, vinegar, and a generous pinch of salt. Place the sausages on top. Bring to a boil and set on the cover askew. Lower the heat to maintain a steady simmer.

4. Add the cider, stock, vinegar, mustard, and sage or parsley to the pan. Bring to a broil, scraping the bottom of the pan with a kitchen spoon to deglaze the brown bits. 5.

1 pound any sausages, poked all over with a fork 1/2 cup parsley, coarsely chopped 2 tablespoons chopped chives 2 teaspoons rice vinegar or sherry vinegar, plus more to taste Heat oven to 450 degrees.

When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan. Pour the vinegar mixture over the vegetables and stir, scraping up any browned bits.

Meanwhile, in a small bowl, stir together the vinegar and honey. When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan.

3: When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan. Pour the vinegar mixture over the vegetables and stir, scraping up any browned bits.

Continue to roast until the centers of the sausages reach 160°F and the vegetables are tender and lightly browned, another 20 to 25 minutes. Meanwhile, in a small bowl, stir together the vinegar ...

¼ cup white wine vinegar or red wine vinegar 1 tablespoon honey 3 tablespoons rinsed and drained capers or ¼ cup pitted green or black olives, roughly chopped Heat the oven to 450 degrees with a ...