Ingredients:
1 lb Polish sausage
diagonally sliced in 1 in pieces
1 pkg. (8oz) brown and
serve sausages
1 can (16oz) kidney
beans, drained
1 can (15oz) Northern
beans, drained
1 can (15oz) pinto beans,
drained
1 can (8oz) tomato sauce
1/3 cup red cooking wine
2 tablespoons brown sugar
1 tablespoon prepared
mustard
1 teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon pepper
Procedures:
- In 2 quart casserole place both kinds of sausages. Layer beans evenly over sausage. In one of the empty cans or small bowl mix together tomato sauce, wine, brown sugar, mustard, salt, garlic powder and pepper. Pour over sausages and beans.
- Insert temperature probe so tip rests on center bottom of dish. Cover tightly with plastic wrap, arranging loosely around probe to vent. Cook at 160 degree.
- Stir casserole well and let stand for 10minutes before serving to blend flavors and thicken sauce.
Serving
Suggestion:
Makes 6 to 8 servings.
Cook's Tip:
Turning food during cooking ensures they cook quickly and evenly.
Turn food over from top to bottom.
Ingredient Tip:
Use breads such as marbled rye or slices of pumpernickel. Or, if
bread isn't handy, top over rolls. For a change, try different types
of cheese – cheddar or Havarti.
