3 lbs. Italian sausage
2 lg. onions, chopped
2 lg. green peppers, cut into rings
3 lg. cans Van Camps pork & beans, drained
2 tsp. Liquid Smoke
3 (12 oz.) bottles chili sauce
32 oz. jar molasses (use 2/3 of it)
4 tsp. horseradish
3 tsp. prepared mustard

Cut up sausage into small chunks and cook until brown. Remove from pan and add chopped onion. Cook onion until transparent. Mix sausage and onion with remaining ingredients with the exception of green pepper rings. Pour mixture into a 3 quart casserole dish. Arrange green pepper rings on top. Bake at 350 degrees for 1 1/2 hours.