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Baked Bean and Polish Sausage casserole (9/3/2010)

Baked Bean and Polish Sausage Casserole

2-3 lbs. Polish sausage or Kielbasa, cut into 1 ½ inch chunks.
6-8 slices crisp bacon, broken into pieces
3 tablespoons spicy brown or Dijon mustard
3 cans (16 oz.) Baked Beans
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 large onion, thinly sliced
1 (14.5 oz.) can diced tomatoes, drained
Ground black pepper, to taste
1/3 cup chicken broth or water
1-2 dashes hot sauce (optional)

Cook bacon in a frying pan until crisp. Drain on paper towels and break into pieces. Drain bacon fat from pan, leaving 2 tablespoons fat in pan for browning sausage. Add sausage slices to frying pan, and brown on each side. Remove with slotted spoon and set aside.

In a large bowl, add bacon, sausage, mustard, baked beans, brown sugar, cider vinegar, onion, tomatoes, pepper, chicken broth or water and hot sauce. Mix well and pour into a greased 9 x 13-inch baking dish. Cover with aluminum foil. Bake at 375-degrees F for 45-50 minutes. Remove foil and continue to cook for 10-15 minutes longer, or until baked through and bubbly. Serves 6-8.

This week's recommended wine from Van's Liquor Store in East Dubuque-Rosenblum Vintner's Cuvee Zinfandel, 750 ml. bottle, $7.99 through 9-6-10.

Cremer's is having a super hot dog and sausage sale going on through 9-5-2010. While supplies last.


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