Quick Cassoulet

         Yield: 12 Servings
Categories: Beans, Pork, Lamb

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 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