My First Gourmet Luncheon Delight - Vienna Beanie Weenies!!!

A recipe blog has to have recipes.  I find it hard to call what I am doing a recipe, but here goes, a classic in two cups!

Vienna Beanie Weenie

1/2 can Vienna sausages, drained, rinsed and sliced
1 can, 15-18 ozs. pork & beans


Open cans.  Drain the sausages of any "goo".  Try not to look at them until after they are rinsed, they will look slightly better afterwards.  Place half the sausages in an appropriate container.  Refrigerate them.  Use them in another 2 cup lunch.

Chop the remaining half of the sausages into bite sized meat-like morsels.  Place into the 2 cup cooker.  Top the sausages with a can of pork & beans.  The better quality the pork & beans, the better quality of taste to this recipe.  In taste-testing this recipe I did not use a favorite pork & bean, it was definitely a mistake.  This could have been better. 

 

I accompanied the Vienna Beanie Weenies with some left over sweet potatoes, raspberry-applesauce and some buttered marble rye.  That marble rye was delicious!!! 

 

 

Seriously, make sure that you choose a can of pork & beans to your taste.  The flavors will meld some, but without doctoring, the results are heavily influenced by the quality of ingredients.  


Here's a close up - because I took two pics and I have figured out to put them in this blog - so look!!!