2 (15 oz.) canned butter beans
1/2 tsp. salt
1/2 c. country dijon mustard
1 tbsp. butter
1 tbsp. milk
12 links breakfast sausage
1 med. vidalia onion, chopped bite size
2 green (somewhat tart) apples, cored and sliced
1/2 c. brown sugar

Heat drained butter beans in saucepan. Add salt, mustard, butter and milk and mix well. Turn bean mixture into a lightly oiled 2 quart baking dish.

Brown sausage links in skillet. Remove and cut links into bite size pieces. Saute onion in sausage drippings (if insufficient drippings add olive oil or other oil) over low heat, stirring occasionally to keep from browning too quickly. Add apples (skin on) to skillet with onions. Stir onions with apples until all are coated lightly with drippings. Next, sprinkle brown sugar over the onions and apples and stir until melted. Turn heat up to medium and let sugar thicken, stirring occasionally to keep from burning. When sugar is thickened and syrupy and clings to apples, remove from heat.

Lay sausage pieces over bean mixture, then spread apple/onion mixture over the top. Bake at 350 degrees for 30 minutes, uncovered. May be covered last 10 minutes if getting too dry. Serves 4.

NOTE: Cornbread is ideal accompaniment. Recipe may be cooked 2 hours or so before serving, a top put on and left in oven which has been turned off. Rewarm in oven on low if needed before serving, or can be rewarmed in microwave briefly. 2 quart Pyrex casserole dish suggested.