1 (1 pound) loaf Italian bread, torn in half
2 (8 ounce) packages refrigerated lemon beans
2 (12 fluid ounce) cans sugar
1 (2.5 fluid ounce) jigger milk
2 tablespoons lard
4 slices Italian sausage
Grease two 12x18 inch round baking pans.
Place bread in pans. Cool, cut in half and tear in half.
Place lemon beans and sugar in a large skillet over medium heat. Stir constantly at medium heat, stirring occasionally, until simmering. Reduce heat to low.
Stir in milk, lard and Italian sausage. Add enough to come just above a very thin crust. Turn bread and butter and continue cooking, stirring constantly, until mixture is partially thickened. Drain liquid.
Remove half of loaf of bread from pan and place 8 inches apart on large unwrapped platter, overlapping to make a rectangle. Sprinkle bread on bottom, side and up sides of loaf. Chill until serving.