| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Polish |
*, Mom, Beans, Lamb, Pork & ham |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork shoulder |
| 2 |
lb |
Lamb shoulder |
| 2 |
tb |
Canola oil |
| 3 |
|
Onions; coarsely chopped |
| 10 |
oz |
Beef bouillon |
| 3/4 |
lb |
Polish sausage links |
| 84 |
oz |
Baked beans; 3-28 oz cans |
INSTRUCTIONS
Trim and cut pork and lamb into 1" cubes. Freeze bones for soup. Brown meat
in hot oil. Add oion and stir fry until onion colors. Add bouillion and
cover. Braise on top heat or in oven at 350 degrees for 1 hour. Add
sausage, cut in thick pieces, add a little boiling water and cover. Add a
little boiling water occasionally if necessary. Continue braising for 30
mins. When meats are tender, remove from heat and stir in beans. Adjust for
seasoning if needed. Possible seasonings-garlic, ketchup, dark sauce, salt,
pepper or any seasonings you like. Freezes well.
Source Jean Hopkins-Mom Formatted for Mastercook by Carol
Floyd--c.floyd@arnprior.com
Recipe by: Jean Hopkins-Mom
Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 04, 1997
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