|Pork shoulder||1 1⁄2 Pound|
|Lamb shoulder||2 Pound|
|Onions||3 , coarsely chopped|
|Bouillon||1 Can (10 oz)|
|Polish sausage||1 Pound|
|Canned baked beans||28 Ounce (3 Cans)|
Cut pork and lamb into 1-inch cubes.
Discard fat and freeze bones for soup stock, later.
Brown meat in hot oil.
Add onion and stir-fry until onion colors.
Add bouillon and cover.
Braise on top heat or in the oven at 350F for 1 hour.
Add sausage, cut in thick cubes and cover.
Continue braising 30 minutes.
Add a little boiling water occasionally if necessary.
When meats are tender, remove from heat and stir in the beans.
Taste for seasoning.
Add garlic, ketchup, dark sauce, salt and pepper or any flavoring you like.
Chill and freeze.