Sausage-Lima Skillet 10/99

Categories:
sausage

1 egg; beaten
2 tablespoon fine dry bread crumbs
2 tablespoon onion; chopped
2 tablespoon green pepper; chopped
1/4 teaspoon marjoram
1/2 lb bulk pork sausage
1 tablespoon flour
3/4 cup water
1/4 teaspoon salt
1 dash pepper
1/4 cup dry white wine
1/2 teaspoon bovril
8 1/2 oz can butter beans; drained
1 sour cream

Combine first five ingredients Add meat; mix well. Shape into 14 meatballs. Brown on all sides; set aside. Drain off fat, reserving 1 TB drippings. Stir flour into drippings. Gradually add wine, Bovril, 3/4 cup water, salt & a dash of pepper. Add meatballs and beans. Simmer covered for about ten minutes. Serve this with a dollop of sour cream on top. If the sauce seems a little thin, mash up some of the beans.

Yield: 2 servings