This is called "Connecticut Bean Pot" in my cookbook, but that doesn't describe all the sausages in the dish.
It would be a great meal for a barbecue or camping crowd!
Lee
Connecticut Bean Pot
(adapted from the NYTimes New England Heritage Cookbook)
1 lb. Italian hot sausages, sliced
1 lb. Italian sweet sausages, sliced
1 lb. kielbasa (Polish sausage), sliced
3 onions, sliced and separated into rings
1/2 teas thyme
1/2 teas basil
2 bay leaves
3/4 cup dry sherry
3 one-pound cans pork and beans
1 eight oz. can tomato sauce
Whole or sliced frankfurters, optional
Preheat oven to 350
Place sausages and onions in heavy Dutch oven and cook slowly, until sausages are cooked.
Add the remaining ingredients and bring to boil. Cover and bake 1 1/2 hours.
If desired, whole or sliced hot dogs can be added during the last 20 minutes.
Yield: 10 - 12 servings
It would be a great meal for a barbecue or camping crowd!
Lee
Connecticut Bean Pot
(adapted from the NYTimes New England Heritage Cookbook)
1 lb. Italian hot sausages, sliced
1 lb. Italian sweet sausages, sliced
1 lb. kielbasa (Polish sausage), sliced
3 onions, sliced and separated into rings
1/2 teas thyme
1/2 teas basil
2 bay leaves
3/4 cup dry sherry
3 one-pound cans pork and beans
1 eight oz. can tomato sauce
Whole or sliced frankfurters, optional
Preheat oven to 350
Place sausages and onions in heavy Dutch oven and cook slowly, until sausages are cooked.
Add the remaining ingredients and bring to boil. Cover and bake 1 1/2 hours.
If desired, whole or sliced hot dogs can be added during the last 20 minutes.
Yield: 10 - 12 servings
