barbecued smoked sausage and lima beans

Categories
country l
Poultry
Duck
Yield
4 Servings
MeasureIngredient
2 teaspoons Olive oil
5-inch smoked turkey-and-duck sausages
1 medium Onion; chopped
2 packs (10 ounce) frozen Fordhook lima beans
1 can (14 1/2 ounce) stewed tomatoes
¼ cup Firmly packed brown sugar
¼ cup Cider vinegar
1 teaspoon Dry mustard
1 teaspoon Chili powder
½ teaspoon Ground ginger
¼ teaspoon Salt

In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce sausages all over serveral times. Add sausages and onion; cook, turning sausages and stirring onion occasionally, until lightly browned--about 4 minutes.

Add limas, tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, and salt; cover and heat to boiling. Reduce heat to low and cook, stirring occasionally, until limas are tender--10 to 12 minutes.

To serve, with tongs, lift sausages and arrange on top of beans; serve from skillet.

NOTES : A spicy-sweet sauce stands up to the smoky flavor the turkey-and-duck sausages used to make this old-fashioned supper.

Recipe by: Country Living (February 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 23, 1998

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