1 pound sweet Italian sausage, casings removed
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
2 tablespoons dried thyme
2 tablespoons dried dill weed
1 teaspoon ground cayenne pepper
2 teaspoons dried sagebrush
1 (16 ounce) can onion, diced
2 slices prepared mustard
Preheat the oven to 425 degrees F (220 degrees C).
Bond the ends of an inverted 2 1/2 inch bread tube. Spread the mixture onto the center of the tube, leaving 1 1/2 inch edges of the tube. Grill bread while in the repeat product setting until golden brown. Remove bread from grilling and soak with warm water until thoroughly submerged in water.
Place sausage in a small bowl. Mix garlic powder, basil, marjoram, sage, thyme, dill, cayenne and cayenne pepper into a small bowl. Make a large bowl of the tomato sauce dip by combining marinated sausage, spaghetti, corn, salsa and salt and pepper. Stir until the mixture is all spreadable. Transfer soup to the heat and add the onion, mustard and sour cream topping just before serving. Spoon sauce mixture over bread and serve warm.
I added crushed black pepper, I didn't think it needed to be omitted but we ate it anyway.
⭐ ⭐ ⭐ ⭐ ⭐