3/4 lb. sweet or hot Italian sausages
1 med. onion, chopped
1 clove garlic, minced or pressed
1 (20 3/4 oz.) can pork & beans in tomato sauce
3 tbsp. tomato juice or water
1/2 tsp. chili powder
Tamale topping (recipe follows)

1. Remove sausages from casings. Crumble into large skillet. Cook, stirring until browned. Drain, reserving 1 tablespoon fat.

2. Put fat into skillet. Add onion and garlic. Saute until onion is tender.

3. Stir in sausage, beans, tomato juice and chili powder. Turn into greased shallow 1 1/2 quart baking dish.

4. Spoon Tamale Topping around edge of dish.

5. Bake at 400 degrees for 20 minutes or until topping is golden brown. Good served with a cucumber lettuce salad.

TAMALE TOPPING: In bowl, mix 2/3 cup buttermilk baking mix, 1/3 cup yellow cornmeal and 1/2 teaspoon chili powder. Add 1 egg and 1/4 cup milk. Stir only until dry ingredients are moistened.

For 8 servings double the ingredients. Use a 2 or 3 quart casserole. Bake 25 minutes.