Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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