Barbecued Smoked Sausage and Lima Beans

2 ts Olive oil
4 5-inch smoked turkey-and-duck sausages
1 md Onion; chopped
2 pk (10 ounce) frozen Fordhook lima beans
1 cn (14 1/2 ounce) stewed tomatoes
1/4 c Firmly packed brown sugar
1/4 c Cider vinegar
1 ts Dry mustard
1 ts Chili powder
1/2 ts Ground ginger
1/4 ts Salt

In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce sausages all over serveral times. Add sausages and onion; cook, turning sausages and stirring onion occasionally, until lightly browned--about 4 minutes.

Add limas, tomatoes, brown sugar, vinegar, mustard, chili powder, ginger, and salt; cover and heat to boiling. Reduce heat to low and cook, stirring occasionally, until limas are tender--10 to 12 minutes.

To serve, with tongs, lift sausages and arrange on top of beans; serve from skillet.

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