Baked Bean Cassoulet

1 pound dried red or kidney beans

6 cups water

1 medium onion -- chopped

1/4 cup molasses

15 ounces can tomato sauce

1 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 tablespoon worcestershire sauce

12 ounces package smoked sausage links -- cut into 1" slices

In slow-cooking pot, soak beans in water overnight. Cover and cook on high for 2 to 3 hours or until tender. Drain, saving liquid. Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot. Cover and cook on low for 10 to 12 hours. Add sausage the last hour of cooking.