|Boiling water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Garlic||1 Clove (5 gm), minced|
|Chopped onion||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Sausage links||1⁄2 Pound, cut into half (Small)|
|Thyme leaf||1⁄2 Teaspoon, crushed|
|Toasted buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Cooked cubed lamb||2 Cup (32 tbs)|
|Boston style baked beans||2 Pound (2 Jars)|
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add sausage, onion, and garlic.
Cook uncovered in oven 3 minutes, stirring once.
Add water and seasonings, and lamb; cover, cook in oven 3 minutes.
Drain off liquid and reserve.
Spread a layer of beans in a 3 quart earthenware or glass casserole.
Add a layer of drained sausage, lamb, and onion.
Cover with a layer of baked beans.
Mix tomato sauce into liquid in which meat was cooked; pour over beans in casserole.
Top with crumbs.
Cover, cook in oven 12 minutes, turning casserole 180° at 6 minutes.