| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | country l, Duck, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 4 | 5-inch smoked | |
| turkey-and-duck sausages | ||
| 1 | Onion, chopped | |
| 2 | 10 ounce frozen Fordhook | |
| lima beans | ||
| 1 | 14 1/2 ounce stewed | |
| tomatoes | ||
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Cider vinegar |
| 1 | t | Dry mustard |
| 1 | t | Chili powder |
| 1/2 | t | Ground ginger |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 0mg
Sodium: 488.5mg
Potassium: 640.8mg
Carbohydrates: 40.1g
Fiber: 6.8g
Sugar: 20.6g
Protein: 6.5g