Recipe - Hunters’ special baked beans

This recipe is a great way to use wild partridge and any kind of sausages you have kicking around that you want to use up.

The partridge and the beans take on the flavour of the sausage, so you can go wild with any kind of sausage, using a variety of flavours. This dish is a guaranteed to make your mouth water.

Serves: 5

Ingredients:
2 cups white pea beans
5 cups cold water
1 medium onion, chopped
2 tsp. cider vinegar
1 tbsp. brown sugar
½ tsp. prepared mustard
¼ cup fancy molasses
½ cup tomato ketchup
1 pinch black pepper
5 large sausages (smoked or uncooked)
3 whole wild partridges

Preparation instructions:

Sort and rinse beans. Soak beans overnight in cold water. Drain. Add five cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.

Place chopped onion on bottom of cast iron casserole dish. Add remaining seven ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. Add enough water to cover mixture, then submerge sausages and partridge in the water.

Cover with lid and bake in oven at 250 degrees Farheinheit for seven hours. Check occasionally, adding water as needed. Serve with garlic bread.