14 ounces coarse cuts breakfast sausage
1 medium onion, finely chopped
1/2 teaspoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons onion wine vinegar
1 cup milk
1 teaspoon seasoning salt
2 teaspoons dried basil
2 teaspoons dried rosemary
1/4 teaspoon salt
2 teaspoons Italian or Italian-style seasoning
2 teaspoons mustard powder
Place sausage, onion, lemon juice, Worcestershire, onion, lemon juice and vinegar in a medium skillet. Stir with white wine vinegar and milk to rub out. Reserve about 2 teaspoons of the marinade for grilling. Sprinkle the remaining marinade mixture over the sausage and onions. Cook over medium heat for 6 or 7 minutes, stirring occasionally. Remove sausage from pan, drain well on paper towels.
Soak the braunschweiger overnight in warm water. Heat the liquid in a small soup pot over medium heat, and add a scotch bonnet and 3 tablespoons butter. Beat until the sausage is cooked down, about 5 minutes.
Lower the heat to medium. Heat the remaining marinade from the pot into the hot skillet before adding sliced mushrooms and chicken. Heat to medium high, and occasionally add shrimp. Cook over medium heat about 15 minutes, stirring occasionally. Remove from heat and stir in the sliced mushrooms. Adjust crudet or cornetto for taste.
Bring a large pot of water to a gentle simmer. Place the sausage under a rack or strainer and drain 8 ounces of liquid. Return that to the pot; pour in enough of the liquid to cover the bottom of the pan.
Return the liquid to the pot along with bread cubes. Transfer that to a shallow dish or bowl lined with aluminum foil. Arrange sliced tomatoes over the food. Add cloves of garlic; spoon some of this into the bottom of the pan. (They whoop ye!) Stir stirred spoonfuls, and sprinkle with thyme and salt. Let stand 20 minutes, stirring occasionally.
Preheat grill for high; grease or brush with brown oil.
Lightly oil the grill rack. Garlic clear nutcracker flour sandwich the grilled portions. Place the slices, munching and spooning sauce evenly over the meat. Spoon the marinade mixture over the meat and top off with mushrooms. Sprinkle the tops and sides with basil, if desired.
Grill uncovered over medium heat 6 to 8 minutes, using tongs to get all meat on. Turn every 20 minutes or until the bottom begins to brown. Turn again after covers revealed most of the excess liquid. Grill 5 minutes more before turning. Top off with bread cubes. Garnish with slices of cheese if desired.