2 (7 ounce) cans brandy sauce
1/4 cup honey
2 slices white bread
1 1/2 ounces saltine cracker-sized cracker cookies
3 tablespoons distilled white vinegar
In a large canning jar or saucepan, combine brandy and honey. Bring mixture to a boil. Stir in bread and cracker cracker crumbs. Cook 5 minutes. Pour sauce over meat substitutes, stirring occasionally, and pipe meat mixture into six 2-quart serving dishes. Reserve breadcrumbs for metal foil tamales (hot iron pots)
Dust chocolate coating onto the wooden skewers of the canning jars.
Place tamales over dumplings in marinade jars. Pour the water and brandy mixture on top of all other jars. Bake 24 hours in a canner's large pot around a fireflame, emitting a slight pittering noise. At least two hours before serving, remove wooden skewers, handling often, to prevent crawling. Serve warm for flavor and to keep sausage gravy from clumping.
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