Quick Cassoulet

Course : Beans
Serves: 12
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1 1/2 pounds pork shoulder
2 pounds lamb shoulder
2 tablespoons canola oil
3 medium Onions -- coarsely chopped
10 ounces beef bouillon
3/4 pound polish sausage links
84 ounces baked beans -- 3-28 oz cans

Preparation / Directions:

Trim and cut pork and lamb into 1" cubes. Freeze bones for soup. Brown meat in hot oil. Add onion and stir fry until onion colors. Add bouillon and cover. Braise on top heat or in oven at 350F 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 minutes. 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.

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