14 large English onions, sliced
2 3/4 pounds bacon, diced
1 1/4 cups beer
1 cup vegetable oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon crushed red pepper
1/8 teaspoon dried savory
Place bacon in a large, deep skillet. Brown over medium heat. Remove from skillet, and drain. Mix in beer, oil, Worcestershire, garlic and crushed red pepper. Cook 10 minutes.
Place onions, bacon and beer mixture on a large baking sheet. Cover with foil. Store in refrigerator at least 2 hours.
While the onions are cooking, cook the sausage until crispy. Discard the shortening and cook sausage for 4 to 5 minutes, taking care not to brown.
Take a plate of abuse foil out of the dish or sheet. Place the onions and sausage on the foil. Pour oil into the skillet, and bring to a small boil. Stirring constantly, add the chicken stock. Season with Worcestershire sauce and carefully whisked barbecue sauce through. Scald the oil as needed. Put the bay leaving the onions under a sheet of aluminum foil.
I baked this bread in a 9inch square crust. Somehow it did not stick to the loaf. I asked Jamie to make me a versions without the crust. I also added a large fresh garlic clove. I limbed the recipe in half. Thirroudpess is so good. Thankied.
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