Mexican Sausages with Chili Beans

  • Active Time 30m
  • Total Time 30m

Serves 4


  • 5 ounces cream cheese, softened
  • Chili sauce, to taste
  • 8 snow peas
  • One 14-ounce can red kidney beans, drained
  • 1 teaspoon ground cumin
  • 1 ripe tomato, chopped
  • 8 thick beef sausages
  • 2 small carrots, sliced into 8 thin strips


Mix the cream cheese with chili sauce in a small bowl. Plunge the snow peas briefly into boiling water and refresh under cold, running water.

Prepare a fire in a grill. Heat the kidney beans in a saucepan on the grill with cumin, tomato and a little chili sauce (optional).

Grill the sausages for 10-15 minutes, turning occasionally. Slit lengthways, but not right through, and fill with the cheese mixture, insert a snow pea and carrot strip in each. Serve with the chili beans.

Recipe reprinted by permission of All rights reserved.

RecID 5752

nutrition information per serving

402 calories; 28g total fat; 77mg cholesterol; 1093mg sodium; 21g carbohydrates; 7g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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