1/2 lb. hot sausage
1/2 lb. mild sausage
1 c. onions, coarsely chopped
2 (21 oz.) cans lg. butter beans
1/4 c. catsup
1/4 c. yellow prepared mustard
1/4 c. molasses
1/3 c. brown sugar
1/8 tsp. oregano
1/8 tsp. marjoram
1/2 tsp. Hickory Smoked Salt
Salt & pepper to taste

Brown sausage in a heavy skillet breaking into bits with a fork. Do not overcook. Remove sausage from pan (with a slotted spoon so that all fat runs off) into a 2 quart casserole. Drain most of fat from skillet and add onion. Saute just until glossy about 5 minutes. Add onions to meat. Drain butter beans; reserving liquid and add to meat mixture.

Make a syrup of remaining ingredients and add to meat mixture. Bake covered for 1/2 hour at 350 degrees and 1/2 hour uncovered at 300 degrees. Use bean liquid to add if mixture gets too dry while baking.