|2 teaspoons||Olive oil|
|4||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|
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