Connecticut Bean Pot - cooking recipe

Ingredients

1/2 lb. hot Italian sausage
1 large onion, sliced
1 lb. Polish sausage
3 cans (16 oz. each) pork and beans
1 can (14 1/2 oz.) original style stewed tomatoes
2 Tbsp. Dijon mustard
1 tsp. basil, crushed

Preparation

Pierce Italian sausages several time with fork.
In skillet cook Italian and onion over medium heat until onion is soft; drain.
Cut all sausages in half lengthwise.
In dutch oven or oven proof casserole, combine remaining ingredients, top with onion.
Place sausages, cut side down, over onion.
Bake, uncovered, 1 hour at 350\u00b0.
Skim fat before serving.
Serves 6 to 8 servings.