| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | country l, Poultry, Duck | 4 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 4 | 5-inch smoked turkey-and-duck sausages | |
| 1 | md | Onion; chopped |
| 2 | pk | (10 ounce) frozen Fordhook lima beans |
| 1 | cn | (14 1/2 ounce) stewed tomatoes |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Cider vinegar |
| 1 | ts | Dry mustard |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Salt |
INSTRUCTIONS
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@aol.com" <Nesb2@aol.com> on Mar 23, 1998
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